For the Spätzle:
Eggs: 4
Hard Flour: 400g (All-purpose can also be used)
Salt: 1tsp
Water: 250ml
For the Sauce
Mixed cheese (I prefer strong “mountain cheese” mixed with a good melting cheese) as much or as little you like , 200-400g is a good starting point
Cream at least 200ml
Black Pepper to taste
Butter (to cook the onions)
Onions 2 Medium
Parsley to taste
The Spätzle don’t have to be made by hand, but outside of Germany they might be hard to come around in the supermarket. Using other noodles is fine, but making the Spätzle at home gives them a unique quality I don’t think any machine can achieve. There are also tools to speed up the process of making Spätzle. To make the dough, just combine all the ingredients and work the dough for ~15 minutes, to form gluten. Once done let the dough rest 20-30 minutes.
Traditionally Spätzle are “shaved” of a wood board into boiling salt water(If you want to make the Spätzle with the traditional method be sure to use a large pot and a wood board that fits). In order for the dough not to stick it is imperative, to splash some hot water from the pot onto the board. Then the dough is transferred to the board (don’t take too much at once) and splashed with hot water to make it workable. The backside of a knife can be used to shave the Spätzle (be careful, when the dough drys its sticks very much). Flatten the dough at the edge you want to shave of and then cut thin strips into the water. It might be needed to splash some more water on the dough to keep it workable. The Spätzle are ready when they swim to the top of the pot on their own. Be sure to clean everything soon after, the dough is very hard to clean if it has dried.
The Sauce
Cut the onions into rings, and slowly cook them at medium-low heat in the Butter (I usually do this while I shave the Spätzle). When the onions are done, I would say halfway to caramelized. Add the cream, let some of the water evaporate, and add the black pepper and cheese. Mix everything until the cheese is dissolved. Put in the Spätzle, take the pan off the heat, and add the chopped Parsley. Season to taste with salt.
Because you read to the end I will also share my personal favorite topping with you: Fried onions, they add a very delicious crunch.