Ingredients (4 persons):
200g Emmental
500g flour
4 eggs
salt
2 onions
3 tablespoons butter
pepper
Salad
Preparation:
First grate the cheese.
In a bowl, mix the flour with the eggs, 1-2 tsp salt and about ¼ liter of lukewarm water and stir until you get a smooth dough, which is not as strong as cake, not as thin as pancake batter, but drips from the spoon.
Fill a big cooking pot with 3 liters of water, add 1 tablespoon of salt, cover it and bring to a boil.
Peel the onions, cut into thin rings. Coat them with flour. Melt the butter in a small pan melt, fry the onions over medium heat until golden yellow, keep aside.
Preheat the oven to 200 degrees.
The water should be boiling by now. Put a spätzle utensil or a plastic strainer over the pot. Take a good portion of the dough press it with a wooden spoon through the openings. Take the spätzle out of the water once they are floating at the surface.
Drain well and fill immediately into a baking pan.
When all the spätzle are done, sprinkle with pepper and the cheese. Mix well.
At the end cover the spätzle with the onions.
Bake in the oven for 15 to 20 minutes.
Serve with salad.