Kasespatzle

Directions

1. 1
   In a heavy-bottomed pan, heat butter over medium heat.
2. 2
   Add onions and cook just until they begin to brown.
3. 3
   Turn the heat to low and slowly caramelize the onions until they are soft, brown, and sweetly fragrant, stirring occasionally to prevent them from sticking to the pan.
4. 4
   Add a tablespoon of water here and there if necessary to keep them from cooking too fast.
5. 5
   When they are done, move the onions to a bowl and set the pan aside.
6. 6
   Do not wash it.
7. 7
   In a bowl, combine the eggs and 1/4 cup heavy cream and beat to mix.
8. 8
   In another, smaller bowl, combine flour, salt, and pepper and mix well.
9. 9
   Slowly add the dry ingredients to the wet, stirring with a wooden spoon.
10. 10
    If the dough is too loose, add more flour a tablespoon at a time until it is the consistency of a thick batter.
11. 11
    Cover the batter and let it rest for 20 minutes.
12. 12
    While the batter is resting, bring a large pot of water to a boil.
13. 13
    Once its bubbling madly, add a few tablespoons of salt and bring it back up to a boil.
14. 14
    Set your spatzle maker over the pot and press the dough through the holes into the boiling water a few inches below.
15. 15
    If using a flat cheese grater, just press the dough through the holes with your fingers or a wooden spoon.
16. 16
    Youll need to work in two or three batches, depending on how big your pot is.
17. 17
    Once the spatzle float to the top, let them cook for another 2 minutes.
18. 18
    Remove them with a slotted spoon and set them to dry on a plate lined with a paper towel.
19. 19
    Once all of your spatzle are done, add them to the pan that you cooked the onions in.
20. 20
    Turn the heat to medium and cook the spatzle for 2 minutes, tossing a few times to get them to heat evenly.
21. 21
    Add shredded cheese and 3 tablespoons of heavy cream, stirring until all the cheese is melted.
22. 22
    Salt and pepper to taste.
23. 23
    Serve immediately, topped with caramelized onions.