Käsespätzle (Swabian Cheese Spätzle with Crispy Onions)

• 2 medium Yellow onion
• 60 g Unsalted butter
• 300 g Plain flour
• 150 ml Whole milk
• 4 Egg
• 250 g Emmental cheese
• ½ tsp Ground nutmeg
• 1 tsp Black pepper

1. Heat the oven to 200°C (390°F). Thinly slice the onion and grate the Emmental.
2. Melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring often, for 15 to 20 minutes until deep golden and crisp at the edges; transfer to a plate, leaving any butter in the pan.
3. Bring a large pot of well-salted water to the boil. In a mixing bowl, whisk the flour, milk, eggs, nutmeg and black pepper to a thick, smooth batter; let it rest for 5 minutes.
4. Cook the spätzle batter in batches by pushing it through a colander (or spätzle maker) into the boiling water. Simmer for 2 to 3 minutes until the noodles float, then lift out with a slotted spoon and drain; repeat with the remaining batter.
5. Lightly butter a baking dish with a little of the onion butter from the pan. Layer half the spätzle and half the Emmental, then repeat, finishing with cheese on top.
6. Bake for 8 to 10 minutes until the cheese is fully melted and bubbling at the edges. Stir through half the crispy onions, then scatter the rest over the top and serve hot.

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