Caramelized Onion Spaetzle in 40 Minutes

Instructions:

1. Heat the olive oil and 3 tbsp of butter in the skillet over medium-low heat.
2. Add the sliced onions and salt. Cook, stirring occasionally, for 20-30 minutes until the onions are a deep mahogany brown and smell intensely sweet and nutty. Remove from heat and set aside.
3. In a large bowl, whisk together the flour, salt, and nutmeg.
4. Create a well in the center and add the eggs and sparkling water.
5. Beat the batter vigorously with a whisk or hand mixer for 3-5 minutes until the batter is thick, glossy, and makes a slapping sound when lifted.
6. Bring a large pot of salted water to a boil. Using a spaetzle press or grater, push the dough into the boiling water. Cook until the noodles float to the surface, then remove with a slotted spoon.
7. In the skillet with the caramelized onions, melt the remaining 2 tbsp of butter. Add the cooked spaetzle, Gruyère, and Emmental cheese. Stir over low heat until the cheese is melted and creamy.
8. Season with black pepper and garnish with chopped fresh chives before serving.