Käsespätzle (Cheesy Spaetzle With Caramelized Onions & Crispy Shallots)

Directions

1.  Preheat oven to 400 degrees Fahrenheit. 
2.  Make the caramelized onions: In a small sauce pot, melt 2 tablespoons of butter on medium heat. When butter is melted, reduce heat to low and add the onions. Cook for 60 minutes or until deep golden and caramelized, stirring every 5 minutes. 
3.  Make the crispy shallots: Heat vegetable oil in a saucepan over medium heat. Add the shallots, stir constantly until deep golden. Quickly remove and place onto paper towels, sprinkle with salt immediately. 
4.  Make the spätzle: While preparing the batter, fill a 4 quart pot with salted water and bring to a boil. In a medium mixing bowl whisk together eggs and milk until combined. Add salt and flour and whisk until smooth (it should resemble thick pancake batter—if it's too thick, add a tablespoon of milk at a time until it gets to the right consistency; if too runny, add flour a tablespoon at a time until it's thick enough). Once water is boiling, pour a quarter of the batter through a spätzle maker into the water (if you don’t have one, vegetable graters and colanders with large holes work just as well). Once the spätzle float to the top, let them cook for 4 additional minutes, until tender. Strain and remove with a slotted spoon, set aside on a big plate, and repeat with the rest of the batter. 
5.  Heat the remaining 1 tablespoon of butter in a cast-iron (or other heavy-bottomed, oven-safe) skillet over medium-low heat. Add the spätzle and sauté until they begin to take on some color. Remove from heat and stir in ½ cup of Emmental and ½ cup of Gruyère, plus the black pepper and caramelized onions. Sprinkle over the remaining 1/4 cup of each cheese, place the skillet into the oven, and bake for 15 minutes until bubbly and golden. To serve, top with crispy shallots and chives. Shared by food52