Cheese spätzle with crispy onions

Crack the eggs into a large bowl.

• 2 Eggs

Add the flour, 1 tsp salt and 1 pinch nutmeg to the eggs.

• 200 g Flour
• Salt
• Nutmeg

Pour in the water and stir everything smooth with a wooden spoon.

• 90 ml Water

Beat the dough vigorously for about 3 minutes, until it shines, bubbles and tears in strands from the spoon.

Cover the bowl and let the dough rest for 15 minutes. This makes it supple.

Meanwhile, while step 5 runs

Meanwhile, bring 3 l water with 1 tbsp salt to a boil in a wide pot over high heat.

• Salt

Meanwhile, while step 5 runs

Peel the onions, halve them and cut them into thin strips.

• 2 Onions

Meanwhile, while step 5 runs

Heat the vegetable oil in a large pan over medium heat. Add the onions and 1 pinch salt and fry for about 15 minutes, stirring often, until brown and crispy.

• 2 tbsp Vegetable oil
• Salt

Meanwhile, while step 8 runs

Finely grate the cheese.

• 100 g Cheese

Meanwhile, while step 8 runs

Cut the chives into fine rolls.

• ½ bunch Chives

Lift the crispy onions onto a plate with a slotted spoon and wipe out the pan with a paper towel.

Melt the butter in the pan over the lowest heat.

• 15 g Butter

Press half the dough through the press into the boiling water (or scrape it off a board). After 2–3 minutes the spätzle float to the top and are done.

Lift the spätzle into the pan with the butter using the slotted spoon, let them drain well and sprinkle with half the cheese.

Press the remaining dough through in the same way into the boiling water. After 2–3 minutes the spätzle float to the top.

Lift the spätzle into the pan as well, sprinkle with the rest of the cheese and put the lid on.

Let it rest covered over the lowest heat for about 4 minutes, until the cheese has melted and forms strings.

Put the crispy onions and chives on the cheese spätzle and sprinkle with pepper. Serve right away.

• Black pepper