Ingredients
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Method
- Mix flour, eggs, 120 ml water and salt into a thick batter; beat until glossy and rest 10 min.
- Cook onions slowly in butter and oil for 15–20 min until golden.
- Press batter in batches into 2 l gently boiling water with 1 tbsp salt (cooking water). Once spaetzle float, cook 1 min more and lift out.
- Layer spaetzle and cheese; melt at 100°C for 8–10 min. Serve with onions and pepper.
Allergens and label checks
- Gluten (wheat), egg, milk. Choose cheese with microbial rennet if needed.