Allgäu cheese spaetzle

Ingredients for 2 servings:

• 250 g flour (spaetzle flour)
• 125 ml water
• 3 eggs
• 1 tsp oil
• 2 tsp salt
• 100 g Emmental cheese, from Allgäu or Switzerland
• 100 g mountain cheese, from the Allgäu or other mountain cheese, but mild
• 100 g Romadur
• 2 large onions
• some flour
• Butter or oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Kasspatzn according to an old recipe, for a casserole dish or pan

Have the cheese freshly grated at the supermarket. Romadur is available in the refrigerated section. Thinly slice the onions, coat them generously in flour, and let them sit for a short while. In the meantime, heat a good knob of butter with plenty of oil in a pan. Slowly roast the floured onions until they are nicely browned all over. This process requires patience; if the heat is too high, the onions will become bitter. Drain the roasted onions on kitchen paper. Preheat the oven to 125°C (top/bottom heat). Mix the spaetzle flour, water, eggs, 1 teaspoon of oil, and salt to form a smooth dough. Bring the water to a boil in a large pot and add just a little salt (the cheese is salty enough). Ideally, press the spaetzle dough through a spaetzle sieve into the boiling water. Turn off the heat and let the spaetzle sit for a short time in the water until they float to the top. Layer the finished spaetzle with the mixed cheese in a baking dish or pan. The top layer is the cheese. Spread the roasted onions on top and place the dish in the oven on the middle rack for 6 minutes, allowing the cheese to melt. Serve the spaetzle with wheat beer.