Kasespaetzle (Cheese Spaetzle)

• Spaetzle
• 1 cup flour
• 1 egg
• 1/2 cup milk
• 1/2 teaspoon salt
• nutmeg (optional)
• To Finish
• 1 onion, sliced very thin
• oil
• butter
• 1/2 lb gruyere or 1/2 lb swiss cheese

1. Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
2. Add the milk and egg and mix together into a batter of sorts.
3. Meanwhile, have a wide pan of water with salt boiling.
4. Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
5. When the Spaetzle float, remove with a slotted spoon and put them into a colander.
6. Fry onion in a little oil until very brown and crispy.Set aside.
7. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
8. Grate cheese and toss into spaetzle.
9. When cheese melts, transfer to large bowl and sprinkle with onion.
10. Serve hot.

spaetzle, flour, egg, milk, salt, nutmeg, finish, onion, oil, butter, gruyere

Taken from www.food.com/recipe/kasespaetzle-cheese-spaetzle-2955 (may not work)