Liechtenstein Cheese Spätzle (Käsknöpfle)

Ingredients

• 3 cups (375g) all-purpose flour
• 4 large eggs
• 1/2 cup (120 ml) milk
• 1/4 cup (60 ml) water
• 1 tsp salt
• 8 oz (225g) Gruyère or Emmental cheese, grated
• 4 oz (115g) soft tangy cheese such as quark or sour cream, crumbled or dolloped
• 3 tbsp butter, divided
• 2 large onions, thinly sliced
• Unsweetened applesauce, for serving

Before you cook

• Grate the cheese and set it aside.
• Slice the onions thinly.
• Whisk the flour, eggs, milk, water and salt together in a large bowl until the batter is thick but pourable, then let it rest for 10 minutes.

Steps

1. Bring a large pot of salted water to a boil.
2. Push the batter through a spätzle press or a colander with large holes directly into the boiling water.
3. Cook the spätzle for 2 to 3 minutes, until they float to the surface.
4. Scoop the spätzle out with a slotted spoon into a warm, buttered dish, working in batches.
5. Melt 2 tablespoons of butter in a large skillet over medium heat.
6. Add the onions and cook for 12 minutes, stirring often, until deeply golden and soft.
7. Scoop the onions out onto a plate and set aside.
8. Return the empty skillet to low heat and melt the remaining 1 tablespoon of butter.
9. Add the cooked spätzle back to the skillet along with the grated cheese.
10. Toss gently over low heat until the cheese melts and coats the spätzle.
11. Dot the soft tangy cheese over the top and let it melt slightly into the dish.
12. Pile the fried onions on top and serve with applesauce alongside.