Homemade cheese spaetzle with fried onions

Ingredients for 4 servings:

• 500 g flour
• 1 tbsp oil
• 250 ml water
• 1 tsp salt
• 6 eggs
• 300 g Emmental cheese
• 3 onions
• 200 ml frying oil
• 1 tbsp flour for frying
• pinch(s) of salt
• pinch(s) of pepper
• 1 tbsp butter
• 100 ml milk

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the dough, mix the eggs, flour, oil, and salt with a dough hook. Then add the water until a thick dough forms. In the meantime, bring the water to a boil with a little salt and grate the Emmental cheese. Dice an onion into small cubes. Place the dough in portions into a spaetzle/knöpfle press or, alternatively, scrape it directly from the board into the boiling water. When the spaetzle are cooked, they will float to the surface. Skim off the excess liquid and toss it in the butter in a hot pan with the diced onions. Add the grated Emmental cheese and milk a spoonful at a time to create a nice mixture. Finally, season with salt and pepper. For the fried onions, slice the onions into rings, place them in a freezer bag with a pinch of salt, and let stand for about 5 minutes. Then add the flour and shake everything well. Heat the oil in a small saucepan to about 180°C. If you don’t have a meat thermometer or something similar, simply place a wooden skewer in the oil. If bubbles immediately appear, the oil is hot enough. Carefully fry the onions in the oil until golden brown. Then place them on kitchen paper to allow the excess fat to drain off. This will make them really crispy. Sprinkle the spaetzle with the onion skewers and serve.