Cheese spaetzle with onions

Let’s cook

1. 01

   Thinly slice 2 onions; melt 0.88 oz (25 g) butter in a wide skillet over medium-low heat and cook the onion for 18–20 minutes, stirring until golden.

2. 02

   Meanwhile, cook 12.7 oz (360 g) spätzle in a pot of boiling water over medium heat for 12 minutes, or as directed on the package; drain.

3. 03

   Reserve some onions; add the drained spaetzle and 0.42 cup (100 ml) milk to the skillet and heat over low heat for 2 minutes.

4. 04

   Grate 4.94 oz (140 g) grated emmental, fold into the spaetzle with ½ tsp (3 g) salt and ½ tsp (1 g) black pepper until melted, then top with the reserved onions.