KÄSESPÄTZLE

Steps:

• Caramelized Onions Melt butter in skillet over med-high heat. Stir in sliced onions until they're covered, then cook for 10 minutes. Stir every 3 mins or so. Then sprinkle the salt over them (and a tsp of brown sugar if you have tangier onions) and reduce heat to med-low. Cook for 30-40 minutes until they are golden brown and a little crispy looking. Spaetzle Start a pot of water boiling. I use an average-sized sauce pot filled just over 3/4 full, and with a little salt. Add a little butter or oil to the water (to keep the noodles from sticking together) Beat the eggs soundly, then add the milk, then add all the remaining ingredients except the cheese. Mix the batter well. It will be thick. Set your spätzle hobel or a colander on top of the pot, and scrape about 1/4 of the batter in. Spread the batter across the hobel or colander with a spatula so it falls out the bottom in little bits. When the bits rise to the top, they're done. It won't take long. Scoop them out into a bowl or casserole dish with a slotted spoon and repeat until your batter is gone. Once your spätzle are done, dial your oven to 350°, then layer the spätzle in a casserole dish with your cheese. I usually do 2-4 layers, ending with cheese on top. My favorite spätzle cheeses are Gouda, Appenzeller, and Gruyère, but you can get excellent results with Cheddar and Colby Jack as well. Bake the spätzle for about 15 minutes. The point is simply to get the cheese and noddles melted together and make the top a little toasty. You can bake it longer for a crispier top if you'd like. When it's done, serve with the caramelized onions on top. Bon Appétit! Or as the Austrians say: Mahlzeit! http://awesometoast.com/kasespatzle-rezept/