Austrian Käsespätzle with Crispy Onions

Ingredients

• 12 oz dried spaetzle or egg noodles
• 2 large onions, thinly sliced
• 3 tbsp butter, divided
• 1 tbsp all-purpose flour
• 1/2 cup milk
• 1 1/2 cups shredded Gruyere or Swiss cheese
• 1/2 cup shredded sharp cheddar
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 2 tbsp chopped chives
• Kosher salt and black pepper

Steps

1. Cook spaetzle in salted water until tender; reserve 1/2 cup cooking water and drain.
2. Cook onions slowly in 1 tablespoon butter with a pinch of salt until deeply golden and crisp at the edges; set aside.
3. Melt remaining butter in the pan. Stir in flour for 1 minute, then whisk in milk and a splash of pasta water.
4. Stir in Dijon, nutmeg and cheeses over low heat until melted and smooth.
5. Fold spaetzle into the cheese sauce, loosening with more pasta water if needed; season with salt and pepper.
6. Top with crispy onions and chives before serving.

Allergen note: Contains eggs, dairy, mustard and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.