Cheesy Spaetzle Dumplings

Make the dough by mixing the flour and salt in a bowl, then stirring in the eggs and water to make a viscous batter. Beat for 5 mins with a wooden spoon until you get a bubbly dropping consistency, then cover and rest for 10 mins.
Preheat the oven to 120C. Heat the butter and cook the onions for 5 mins to soften, then stir in the sugar and allow to caramelise for 5 mins more. Butter 4 x 15cm ramekins and bring a large pan of salted water to the boil.
Add the spaetzle dough to a colander or potato rice, and push through with a spatula directly into the boiling water (you’ll need to do this with a quarter of the mixture at a time). Once the mixture has risen to the surface, cook for a further minute, then remove from the water with a slotted spoon and divide between the ramekins. Top with a quarter of each of the cheeses, then add to the oven until melted and bubbly. Serve with the fried onions, some chives and lots of ground black pepper - yum!

25 mins

4 serving

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