Allgäu cheese spaetzle

Ingredients for 2 servings:

• 4 eggs
• 400 g flour (spaetzle flour), double-handled
• some salt
• some oil
• 400 g cheese (Emmental, alternatively Gouda), grated
• 1 large onion(s)
• 1 tbsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix together the eggs and spaetzle flour. The amount of flour will vary depending on the size of the eggs. The batter should not be runny; it should fall off the spoon in a lumpy manner. Some people add water, but this is not usually done because the spaetzle then become slightly sticky and mushy. You can also add a teaspoon of salt. I prefer, however, if everyone seasons it with freshly ground salt and pepper to taste. Peel the onion and cut it into very thin slices. Now, using a spaetzle slicer (or similar, available these days for as little as €12) over a pot of boiling water (including salt and oil, just like for pasta), process the batter into spaetzle. Alternatively, you can spread the batter thinly on a cutting board and scrape it into the water with a knife. The spaetzle are ready once they have boiled and float to the surface. Now alternate layers of spaetzle and cheese in an ovenproof dish and place in the oven at 150°C for about 10 minutes. Meanwhile, sear the onion rings. When they become translucent, dust them with 1 tablespoon of flour (this will make them extra crispy) and continue frying until they are nicely browned. Tip: Immediately rinse any cooking utensils that have come into contact with the batter under cold water after use, as the batter tends to dry out very quickly. Delicious with: Green salad or iceberg lettuce with a delicious herb dressing and baguette (this way the cheese won’t sit so heavily on your stomach).