Käsespätzle

Step 1

Pour 1.25 cups flour into a large mixing bowl.

Step 2

Crack 3 eggs into the flour, add 0.25 cup milk, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Step 3

Whisk vigorously with a fork or small whisk until the batter is smooth and thick like pancake batter, with no lumps visible, about 2 minutes.

Step 4

Set the batter aside at room temperature.

Step 5

Place 1 medium onion on a cutting board with the root end pointing away from you, then slice it lengthwise from root to tip into thin half-moon slices about 1/8 inch thick.

Step 6

Fill a large pot with 6 cups water, add 1 teaspoon salt, and set it on the stove over high heat until you see large rolling bubbles breaking the surface, about 6 minutes.

Step 7

While the water heats, place 2 tablespoons butter in a 10-inch skillet over medium-high heat until the butter melts and foams, about 1 minute.

Step 8

Add the sliced onions and stir once every 30 seconds with a wooden spoon, cooking until the edges turn deep golden brown and smell caramelized, about 8 minutes.

Step 9

Tip the onions and any butter into a small bowl and set aside.

Step 10

Once the water is at a rolling boil, hold a spätzle maker or colander with large holes over the pot and push the batter through in batches, letting the noodles fall into the water.

Step 11

Stir gently once with a wooden spoon, then wait until the spätzle float to the surface and bob upward, about 2 minutes.

Step 12

Using a slotted spoon, scoop the spätzle into a colander to drain, shaking gently to remove excess water.

Step 13

Transfer the drained spätzle to a large serving bowl.

Step 14

Scatter 2 cups grated cheese evenly over the hot spätzle, then toss gently with a spoon until the cheese melts and coats the noodles, about 1 minute.

Step 15

Pour the caramelized onions and melted butter from the small bowl over the top.

Step 16

Sprinkle 2 tablespoons fresh chives over the surface, divide between two plates, and serve immediately.