Peel the onions and cut into half rings. Heat some oil in a pan and fry the onions over medium to high heat until tender. Then turn the heat down to medium to low heat. Add the sugar. Cook for at least 45 minutes until they are darkly brown. Stir regularly. If the onions should start, always add a tablespoon of water and remove the roasted aromas from the bottom.
For the spaetzle dough, mix the eggs, water and salt with a wooden spoon and gradually work in the flour. Beat by hand with the wooden spoon until it is nice and smooth. It has to be firm but easy to flow. If the dough is too thin, add a little flour.
Scrape spaetzle with the help of a spaetzle slicer or a spaetzle grater in boiling salted water and remove after about 1-2 minutes when they float on the surface. Then briefly quench with cold water.
Make cheese sauce
Melt the butter in a small saucepan. Then add the flour. Let it roast briefly and then add milk and cream in sips. Stir constantly with a whisk. When all of the liquid is in the saucepan, stir until the sauce thickens. Then add the Wocestershiresuace, half of the grated Parmesan, the Cheddar and 2/3 of the grated Gruyere or Emmental cheese, as well as salt and pepper.
Bake cheese spaetzle
Put the spaetzle in an ovenproof dish or saucepan. Then add the cheese sauce and mix everything well. Spread the rest of the Parmesan and Gruyere cheese on top and bake at 200 degrees top / bottom heat for 15-20 minutes until a crispy crust has formed. Arrange on a plate. Place the caramelized onions on top. Good Appetite!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.