Directions

1. Prepare the spaetzle dough:

   In a large bowl, mix together flour, eggs, water, salt, and nutmeg. Beat with a wooden spoon for about 2 minutes, until smooth and slightly stretchy. Let it rest while you prepare the other ingredients.

2. Cook the spaetzle:

   Bring a large pot of salted water to a boil. Press the dough through a spaetzle press or colander directly into the water. Once the noodles float to the top, scoop them out and set aside.

3. Grate the cheeses:

   Grate both types of cheese using the coarse side of a box grater. Set aside in a bowl and keep at room temperature – this helps it melt faster later.

4. Sauté the onions in butter:

   In a wide, heavy-bottomed pan, melt the butter over medium heat. Add the finely diced onions and sauté gently for about 5 minutes, until soft and translucent (but not browned).

5. Combine, deglaze & add cheese:

   Add the cooked spaetzle to the pan with the onions and mix well. Deglaze with the hot vegetable broth and cook for 1 minute to reduce slightly.
   Then add the pre-grated cheeses and stir gently until fully melted and creamy.

6. Let it crisp:

   Reduce the heat and let the cheese-spaetzle mixture sit undisturbed for 4–5 minutes to form a golden-brown crust on the bottom of the pan.

7. Serve hot:

   Top with chopped fresh chives and (optional) crispy onions. Serve straight from the pan – rustic, bubbling, and incredibly satisfying.