Spaetzle with Gruyere & Carmelized OnionsFeatured by Blaues Haus in the International Wine Club.
1 3/4 Cups Milk
4 Egg Yolks, large
1 Egg, large
3 Cups All-Purpose Flour
1/4 Teaspoon Nutmeg, freshly grated
Freshly Ground Pepper
2 Tablespoons Peanut Oil
1 Tablespoon Unsalted Butter, cut into small pieces
5 Ounces Gruyere Cheese, shredded (about 1 1/2 Cups)
1 White Onion, medium size, thinly sliced
In a small bowl, whisk together milk, egg yolks, and egg. In a large bowl, whisk together flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir the egg mixture into the flour mixture until just blended. Refrigerate batter for at least 1 hour. Bring a large pot of water to boil. Carefully hold a colander with large holes over the water. Add 1/2 cup batter to the colander and with the back of a large spoon, press the batter through the holes to drop into simmering water. Repeat until all batter has been used. Cook for 2 minutes, then drain thoroughly. Transfer spaetzle to a bowl of ice water, stirring until ice is melted. Drain and transfer to a large bowl.
Stir in 1 tablespoon oil, season with salt and pepper, and toss to coat. Set aside. Preheat oven to 400 degrees Fahrenheit. Spread spaetzle in oiled baking dish with butter pieces. Sprinkle cheese evenly and bake 20 minutes. Cook onion in oiled skillet until browned. When spaetzle is ready, add onions and serve!