Käsespätzle (German Cheese Noodles with Caramelised Onions)

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

1. Heat the oven to 200°C (390°F). Halve and thinly slice the onions.
2. Melt the butter in a large frying pan over medium-low heat. Add the onions and a pinch of the salt, then cook for 20 to 25 minutes, stirring often, until deeply golden and caramelised.
3. Meanwhile, bring a large pot of well-salted water to the boil. Grate the cheese and set it aside.
4. In a mixing bowl, whisk together the flour, remaining salt and nutmeg. Whisk in the milk and eggs to make a thick, elastic batter, then rest it for 5 minutes while the water comes back to a steady boil.
5. Working in batches, push the batter through a colander held over the boiling water so small noodles drop in. Cook for 2 to 3 minutes, until the spätzle float and are just tender, then lift out with a slotted spoon and drain well.
6. Butter a baking dish with a little of the remaining butter. Layer half the spätzle, half the onions and half the cheese, then repeat, finishing with cheese on top.
7. Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling at the edges. Serve hot with black pepper over the top.

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