Spätzle Pan with Cheese and Onions

Ingredients

• 350 g spelt flour type 1050
• 5 eggs
• Salt
• Nutmeg (freshly grated)
• 200 g alpine cheese (1 piece)
• 2 onions
• 1 tbsp Rapeseed Oil
• 1 tbsp butter
• Pepper
• chives sprigs (for garnish)

Instructions

1. 1.

   Add the flour to a bowl. Beat in the eggs, season with 1 tsp salt and some nutmeg, then mix vigorously with the dough hooks of an electric mixer or a wooden spoon until it becomes thick and bubbly. Add a little cold water if needed. The dough should fall off the spoon in strands. Let rest for about 10 minutes.

2. 2.

   Peel the onions and cut them into rings. Heat the oil and butter in a pan, then slowly brown the onion rings over medium heat for 10–12 minutes until golden.

3. 3.

   Fill a wide pot with water up to about 4 cm below the rim, season with salt, cover and bring to a boil.

4. 4.

   Grate the cheese. Press portions of the Spätzle dough through a Spätzle press or using a Spätzle scraper into the boiling water. Boil, stir occasionally, and when all the Spätzles float on the surface, scoop them out with a slotted spoon. Drain and place in an oven‑proof pan or baking dish. Sprinkle some cheese over the first layer, spread onion rings on top, then repeat layering all remaining Spätzles. Finish with a layer of cheese and onions. Bake in a preheated oven at 160 °C (convection: 140 °C; gas: level 2) for 5–10 minutes until hot and the cheese has melted.

5. 5.

   Serve sprinkled with chives.