Allgäu cheese spaetzle casserole

Ingredients for 4 servings:

• 8 eggs
• 1 pinch of salt
• 400 g flour, add more depending on the consistency of the dough
• some water
• 500 g onion(s)
• 75 g butter
• 200 g grated cheese, any type you like

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the spaetzle dough, whisk the eggs in a mixing bowl until smooth. Slowly add enough flour until the dough is nice and smooth. Now add the salt and water. Beat vigorously with a wooden spoon until the dough bubbles and has a silky shine. Let the dough rest for half an hour, then beat again before using. Bring a large pot of salted water to a boil. Have a second pot or bowl of hot water ready. Spread the dough in portions onto a moistened wooden board and scrape thin strips with a knife or a pastry scraper. If you rest the board on the edge of the pot, the pasta strips will fall straight into the boiling water. Or you can prepare the spaetzle with a spaetzle grater. As soon as they float to the top, they are cooked. Remove the spaetzle with a slotted spoon, rinse in clean water, and drain in a sieve. Slice the onions into rings using a vegetable grater and fry them in batches in hot butter until nicely browned. Alternate layers of onions, grated cheese, and spaetzle in a casserole dish. Bake in a preheated oven at 200 degrees Celsius for just under fifteen minutes, until the cheese has melted. TIP: Serve with a large bowl of crisp, tangy salad.