Spaetzle With Gruyère And Caramelized Onions Food

SPAETZLE WITH GRUYèRE AND CARAMELIZED ONIONS

Steps:

• In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
• Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
• Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

SPAETZLE WITH BROWNED ONIONS, SWISS CHARD, AND EMMENTALER

Steps:

• In a large skillet over medium high heat, melt the butter and add the onion and thyme, stirring briefly to coat with butter. Allow onion to cook, without stirring, until it starts to get dark brown, then add a pinch of salt and stir occasionally until onion is tender and caramelized, about 30 minutes total.
• tir in swiss chard and cook until tender, about 5 minutes. Then transfer mixture to a large bowl.
• To make spaetzle, combine flour, nutmeg, and a teaspoon of salt in a large bowl. In a separate bowl, whisk together eggs and milk. Make a well in the dry ingredients and pour in egg mixture. Mix well with a wooden spoon.
• Fill a large bowl with ice water. Place dough in a spaetzle maker over a large pot of boiling salted water. Shave dough into the water (alternatively, push dough through a colander into the water). When dumplings rise to surface, use a slotted spoon to transfer them to the ice water.
• Preheat oven to 375 degrees. Drain spaetzle well and transfer to bowl with onions and greens. Sprinkle in three fourths of the cheese and mix well.
• Scrape the spaetzle mixture into a 2 quart gratin dish. Sprinkle on remaining cheese and bake for 25 to 30 minutes, until top is golden brown and bubbling.