Cheese Spaetzle
Cheese spaetzle is a simple pan dish of soft egg noodles tossed with melted Alpine cheese and sweet browned onions. Using Emmental or Gruyère gives a nutty, stretchy coating without any sauce to make. The onions are cooked slowly in butter first, which is where most of the flavor comes from. Because the spaetzle are boiled ahead, the dish comes together quickly, and a crisp green salad cuts the richness well.
Instructions
Melt some butter in a pan over low heat and add the diced onions. Cook them slowly, stirring now and then, until they are browned all over. Lift them out of the pan and set them aside.
Add more butter to the same pan and put in the boiled spaetzle. Fry them on low heat so they warm through and pick up a little color without scorching.
Grate the Emmental or Gruyère directly over the spaetzle while they are still in the pan. Toss well so the cheese melts and coats the noodles evenly.
Return the browned onions to the pan and toss again until they are mixed through. Serve straight away with a green salad on the side.
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