Ingredients (serves 4 – very hungry – eaters):
- 2 onions
- 2 tbsp. butter
- 150 g cheese (an aromatic Emmentaler or Allgäuer)
- 500 g flour
- 4 eggs
- 1-2 tsp. salt
- 0.25 l water
- 1 tbsp. semolina
Peel the onions, cut each in two, slice into rings and sauté onion rings in the butter at low temperature and leave the pan on the heat.
Grate the cheese into a bowl and set aside.
Grease a casserole or pan with butter and place in an oven set to low temperature.
Combine the flour, eggs, salt, water and semolina in a bowl and blend carefully to a stiff batter. Then stir the mixture vigorously with a wooden spoon until bubbles appear and dough no longer sticks to the spoon.
Add water, salt and a generous shot of rapeseed oil to a large pot and bring to the boil. With the aid of a Spätzle grater, press the dough directly into the boiling water. When the noodles float to the surface skim them off with a slotted spoon, and place in a sieve to drain (on no account should they be rinsed with cold water!). Those who can’t get hold of a Spätzle grater might like to try the method on: www.youtube.com).
When all the dough has been used up, drain most of the water off, leaving only 2-3 tbsp. full in the pot. Add a dash of Maggi seasoning, and place alternate layers of the drained Spätzle and the grated cheese on top. Simmer at low heat and serve in a pre-warmed casserole or pan, garnished with the onion rings.