Bavarian-Swabian cheese spaetzle according to grandma

Ingredients for 4 servings:

• 250 g mountain cheese
• 500 g flour for spaetzle, alternatively normal flour with 2 tbsp semolina
• 6 eggs
• 4 tsp, leveled turmeric
• 3 shots of milk
• 2 onions
• 2 liters of water
• 2 tsp, heaped salt
• 1 tbsp, leveled butter
• 1 tsp, leveled soup seasoning

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

You’ll also need a spaetzle slicer and a slotted spoon. Combine the flour, eggs, and turmeric in a bowl, stir, and gradually add the milk until a thick, sticky mixture forms. Whisk until small bubbles form (takes about 10 minutes). Heat two liters of water with the 2 teaspoons of salt. Chop the onions and fry them in a pan with butter. Grate the mountain cheese. Place a portion of the spaetzle dough into the slicer and slice into the boiling water. Always make sure to only let the spaetzle slicer stand in the hot steam for a short time (if you’re not currently shaving), otherwise the holes will clog. When the spaetzle are boiling (after about 2 minutes), skim off the excess fat with a slotted spoon and arrange in a baking dish. Sprinkle a layer of grated cheese over the spaetzle after each portion. Finally, sprinkle the soup seasoning over the spaetzle, stir everything together, and top with the roasted onions.