Käsespätzle (Cheesy Egg Noodles with Fried Onions)

• 2 medium Yellow onion
• 60 g Unsalted butter
• 250 g Plain flour
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 3 Egg
• 180 ml Whole milk
• 200 g Gruyère cheese
• 10 g Fresh chives

1. Heat the oven to 180°C (355°F). Thinly slice the onion, grate the Gruyère, and finely chop the chives.
2. Melt 40 g of the butter in a large frying pan over medium heat. Add the onion and cook for 12 to 15 minutes, stirring often, until deep golden and sweet; season with a pinch of salt, then scrape into a bowl.
3. Bring a large pot of well-salted water to a gentle simmer. In a mixing bowl, whisk together the flour, 1 tsp of the fine sea salt and the black pepper, then whisk in the eggs and milk to make a thick, elastic batter; rest for 10 minutes.
4. Working in batches, push or scrape the batter into the simmering water using the back of a spoon against a colander or coarse grater held over the pot. Cook for 2 to 3 minutes until the spätzle float and look set, then lift out with a slotted spoon and drain well.
5. Melt the remaining 20 g butter in the frying pan over medium heat, then add the drained spätzle and toss for 1 to 2 minutes to coat. Taste and season with the remaining 1 tsp fine sea salt if needed.
6. Layer half the spätzle in a baking dish, scatter over half the Gruyère, then repeat. Bake for 8 to 10 minutes until the cheese is fully melted and bubbling at the edges.
7. Warm the fried onions briefly in the pan, then spoon them over the hot Käsespätzle. Finish with the chives and serve straight away.

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