Käsespätzle (Swabian Cheese Noodles)

• 3 medium Yellow onion
• 60 g Unsalted butter
• 300 g Plain flour
• ½ tsp Ground nutmeg
• 1 tsp Black pepper
• 200 ml Whole milk
• 4 Egg
• 150 g Emmental cheese
• 150 g Gruyère cheese
• 15 g Fresh chives

1. Heat the oven to 200°C (390°F). Halve and thinly slice the onions, then grate the emmental cheese and gruyère cheese. Bring a large pot of water to a gentle simmer while you start the onions.
2. Melt the butter in a large frying pan over medium heat, then add the onions. Cook, stirring often, for 20 to 25 minutes until deeply golden and sweet. If they start to catch, lower the heat and keep stirring.
3. In a mixing bowl, whisk together the plain flour, ground nutmeg and most of the black pepper, reserving a pinch of pepper for serving. Whisk in the eggs and whole milk to make a thick, sticky batter; it should slowly drop from the whisk. Let it stand for 5 minutes while the water simmers.
4. Working in batches, push the batter through a colander held over the simmering water so small droplets fall in. Cook for 2 to 3 minutes, until the spätzle float and look set, then lift out with a slotted spoon and drain well. Repeat with the remaining batter.
5. Lightly butter a baking dish using a little of the onion pan butter. Layer half the spätzle, half the onions and half the cheeses, then repeat. Bake for 8 to 10 minutes until the cheese is fully melted and bubbling at the edges.
6. Finely slice the fresh chives. Serve the Käsespätzle hot, topped with the chives and the reserved black pepper. Spoon over any buttery onions left in the pan.

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