Käsespätzle

In a large bowl, mix the flour with the eggs, water, and 2g of salt until a smooth, thick batter forms. Beat vigorously until the dough has small bubbles.

Peel and finely slice the onions into rings. In a frying pan, melt 20g of butter over medium heat and fry the onion rings until golden brown and crispy. Set aside.

Bring a large pot of salted water (use 3g salt) to a boil. Press the spätzle dough through a spätzle maker or a coarse grater directly into the boiling water. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and rinse briefly with cold water to prevent sticking.

Preheat your oven to 180°C (350°F). Grease an ovenproof dish with the remaining 30g of butter. Layer the cooked spätzle, grated cheese, and fried onions in the dish, starting and ending with cheese. Sprinkle with black pepper. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the top is golden.