Cheese Spaetzle With Crispy Onions

• 2 1/4 cup all-purpose flour
• 4 None large eggs
• 1 tsp salt
• 1 pinch nutmeg
• 1/3 cup mineral water
• 1 tbsp sunflower oil
• 1/3 lb Cheddar cheese, grated
• 3 None small onions, thinly sliced into rings
• 2 tbsp butter
• 3 tbsp fresh parsley, chopped

1. For the spaetzle batter, whisk 2 cups + 2 tbsp flour, the eggs, salt, nutmeg and the mineral water together to form a thick, smooth batter. Let rest for 1 hour.
2. Preheat the oven to 350u0b0F. Bring a large pot of salted water to a boil and add 1 tbsp oil. Press the spaetzle batter through a moistened 'spaetzle board' or through a strainer directly into the water, working in batches if necessary. Once the spaetzle rises to the surface, remove using a slotted spoon. Briefly rinse under cold water. Mix the spaetzle and cheese together then bake for 10-15 mins.
3. For the crispy onions, dredge the onion rings in the remaining flour then heat the butter in a frying pan, add the onion and fry until crisp. Remove the baked spaetzle from the oven and arrange the onions on top. Sprinkle with parsley then serve.

flour, eggs, salt, nutmeg, water, sunflower oil, cheddar cheese, onions, butter, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16102 (may not work)