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Ingredients
Method
- 300g plain flour
- 4 eggs
- 120ml milk
- 1 tsp sea salt
- Pinch of ground nutmeg
- 60g butter
- 2 brown onions, thinly sliced
- 150g gruyère, grated
- 100g emmental, grated
- Handful chives, chopped
- Whisk the flour, eggs, milk, salt and nutmeg into a thick, sticky batter and rest it for 20 minutes. Melt half the butter in a frying pan and cook the onions over low heat for 25 minutes, until deep golden and crisp at the edges.
- Bring a large pot of salted water to the boil. Press the batter through a spätzle maker or the holes of a colander into the water in batches. Once the noodles float, give them another minute, then lift out with a slotted spoon.
- Melt the remaining butter in a wide pan, add the spätzle and toss until lightly browned. Fold through both cheeses off the heat so they melt into strands, then top with the crispy onions and chives. Serve straight from the pan.
1 hr 20 mins
4 serving
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