Käsespätzle

Ingredients

• 400 gSpätzle — fresh or homemade
• 200 gEmmental cheese — grated
• 100 gBergkäse — grated
• 3onions — sliced and fried crisp
• 40 gbutter
• to tastefine sea salt and black pepper

Method

1. Bring a large pot of water to a boil and add a generous pinch of fine sea salt. Add 400 g of Spätzle to the boiling water. Stir occasionally to prevent sticking. Cook the Spätzle until they float to the surface, indicating they are done. Drain them well in a colander, shaking gently to remove excess water.
2. Preheat your oven to 180°C (356°F). Butter a medium-sized baking dish with a portion of the 40 g butter. Begin layering by adding a third of the hot Spätzle to the dish, followed by a third of the 200 g Emmental cheese and a third of the 100 g Bergkäse. Repeat the layers twice more, finishing with a generous layer of cheese on top.
3. Place the baking dish in the preheated oven. Bake until the cheese has melted and is bubbly, which should take on a golden hue. This process should take about 10 minutes, but watch for the cheese to become fully melted and slightly golden.
4. While the Käsespätzle is baking, peel and thinly slice the 3 onions. In a large frying pan, melt the remaining butter over medium heat. Add the onions and cook them slowly, stirring often, until they turn a deep golden brown and become crisp. This should take about 15 minutes, and the onions should have a sweet, caramelized aroma.
5. Once the onions are ready, remove the Käsespätzle from the oven. Scatter the crispy onions evenly over the top of the dish. Season with fine sea salt and freshly ground black pepper to taste. Serve immediately while the cheese is still warm and stretchy, offering a delightful contrast to the crisp onions.