Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 tsp (3g) salt
  • 1 pinch nutmeg
  • 1 1/2 cups (170g) shredded Gruyère cheese
  • 1 1/2 cups (170g) shredded Emmental cheese
  • 1/4 cup (60ml) skim milk
  • 2 medium onions, thinly sliced
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (8g) fresh chives, finely chopped

Instructions:

  1. Whisk the flour, eggs, milk, salt, and nutmeg in a bowl. Beat the batter vigorously with a wooden spoon for 2-3 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Let it rest for 5 minutes.
  2. Bring a large pot of salted water to a gentle simmer. Press the dough through a spaetzle press or push it through the holes of a colander directly into the water.
  3. Once the noodles float to the surface (usually 2-3 minutes), skim them out with a slotted spoon and set them aside.
  4. Preheat oven to 350°F (175°C). In an oven-safe dish, layer the cooked noodles with the shredded Gruyère and Emmental. Stir in the splash of skim milk for a velvety consistency.
  5. Bake for 10-15 minutes until the cheese is bubbling and the edges are golden.
  6. While the spaetzle bakes, sauté the sliced onions in olive oil over medium heat until they reach a deep mahogany-brown color. Scatter the fried onions and fresh chives over the baked dish.