Cheesy Swiss Spaetzle
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 6 eggs
- ½ cup whole milk
- 2½ cups all-purpose flour
- 1 tablespoon chopped parsley, plus more for serving
- 1 tablespoon chopped chives, plus more for serving
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 tablespoons unsalted butter, divided
- 1 small onion, julienned
- 2 cups grated Gruyere cheese
In a mixing bowl, whisk together the eggs and milk. Add the flour and continue to whisk vigorously to incorporate air into the batter. Add the herbs, salt, and nutmeg and mix to combine. Allow the batter to rest for at least 20 minutes. In a skillet over medium-high heat, caramelize the onions in the butter and set aside.
Meanwhile, bring a large pot of salted water to a boil. Through a food mill* or spaetzle maker, drop the batter into the boiling water. As the spaetzle start to float (after about 2 minutes), use a spider or large slotted spoon to transfer the spaetzle to a bowl. Add the remaining butter to the spaetzle and toss with the cheese. If it’s too thick, add a little milk to thin out. Top with the caramelized onions and more fresh herbs.
*You can also use a colander to make spaetzle. Place a colander with large holes over a pot of boiling water and use a rubber spatula to press small amounts of the batter through the holes directly into the water.