Soft egg noodle dumplings from Swabia, scraped straight into boiling water, layered with melted Emmental and topped with deeply caramelized onions — Germany's answer to mac and cheese.
Make the spätzle batter
Beat the flour, eggs, milk, salt and nutmeg into a thick, elastic batter that falls slowly off a spoon, then let it rest for 10 minutes.
10 minCaramelize the onions
Fry the sliced onions in butter over medium-low heat, stirring often, until deep golden brown and sweet, about 20 minutes.
20 minPress the spätzle
Press or scrape the batter through a spätzle press, or a colander with large holes, directly into a pot of boiling salted water.
Cook until they float
Cook the spätzle until they float to the surface and are tender, about 2 minutes, then lift them out with a slotted spoon.
2 minLayer with cheese
In a warm baking dish, layer the cooked spätzle with the grated Emmental, finishing with a layer of cheese on top.
Melt under the broiler
Place under a hot broiler until the cheese is fully melted and bubbling with golden spots, about 4 minutes.
4 minTop and serve
Scatter the caramelized onions over the top and serve immediately while the cheese is molten.
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