Spaetzle is super fun to make with friends (preferably after a day of skiing). Someone can help stir the onions, another to hold the colander with someone to help press the dough into the boiling water. Don't forget someone to refill the drinks! That's not to say it can't be done with just one person. I made this for friends and family and it was a huge hit. Basically a made from scratch, elevated, and easy version of mac and cheese. Feel free to prep the spaetzle and onions ahead of time!
What you will need
2/3 cup Milk
2 tsp Salt
2 cups AP Flour
CHEESE & ONIONS
6 Tbsp Butter
1/2 tsp Salt
1/2 tsp Sugar
8 oz Gruyere
Parsley, optional(Nutritional facts 329 calories, 19.28 g fat, 23.94 g carbohydrates, 16.02 g protein, 195 mg cholesterol, 698 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 400 °F
Cut the onion in half and peel, keeping the root end intact.
Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
Add butter to a large skillet over medium-high heat to melt it. Add the chopped onions and start. Saute and caramelize the onions while you prepare the spaetzle.
Add the eggs, milk, and salt to a large mixing bowl and whisk until smooth.
Whisk in the flour a little at a time, and then switch to a spatula when it starts to get thick. Stir until all the flour is incorporated. The texture should be sticky and fall off the spatula in a sheet.
Grate the gruyere if not already. If your cheese is already sliced, cut the slices into thin strips.
Add the salt and sugar to the onions and stir over medium heat every once and a while until they are nice and golden brown. While you continue to cook the onions, make the spaetzle.
Bring a pot of water up to a rolling boil. To make the spaetzle, you will press the dough through the holes of a colander, so make sure the pot is large enough to catch the drops of dough. Hold the colander over the boiling pot of water (use a hot mitt if too hot for your hand!) and spoon a couple spoonfuls of spaetzle batter into the collander. Use a rubber spatula to press the dough through the holes. As the dough falls through the holes, it will create perfect spaetzle!
The spaetzle only needs about 30 seconds in the boiling water. It is done when it floats to the top, so work in small batches with the colander and give it a quick stir before straining out the spaetzle with a fine mesh strainer or slotted spoon.
Continue with the remaining dough until it is all cooked. Gently tap the colander if the batter is falling through very slowly.
Grease a baking dish with butter or cooking oil.
Add 1/3 of the spaetzle into the bottom of the baking dish, top that with 1/3 of the grated cheese and finish with a layer of 1/3 of the caramelized onions.
Repeat the layers with the remaining spaetzle, cheese, and caramelized onions.
Bake for 10 minutes until cheese is melted!
Sprinkle the top with chopped parsley.
Serve while hot and enjoy!