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Austrian-Style Spätzle

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Ingredients
  

  • 1 large egg
  • 2/3 cups, plus 3 tbsp. water
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 1 small yellow onion
  • 1 tbsp. vegetable oil
  • 1 tbsp. unsalted butter
  • 1 cup strongly flavored cheese such as Swiss or Gruyère, grated

Instructions
 

  • In a mixing bowl, whisk egg and water until well combined; add flour and salt until you get a lump free and a thick, sticky batter; let it rest for 20 minutes.
  • Meanwhile, cut the onion in half lengthwise and slice it finely into even rings.
  • Heat oil and butter together in a big pan; add the sliced onion and cook over medium heat for about 10 - 15 minutes or until onions turn golden brown, stirring often; set aside.
  • In case there is any oil/butter left in the pan, leave it; unless there are black particles from frying the onion; in that case, discard it.
  • Bring a large pot of salted water to a boil.
  • Carefully hold a spätzle maker, or a colander/veggie grater with large holes, over the boiling water.
  • Place about ½ cup of the batter on the spätzle maker/colander and press it into the simmering water using a spatula or the back of a spoon; repeat until all of the batter has been used.
  • Cook the spätzle for an additional 2 minutes until they all float on the surface; drain.
  • Put spätzle into the pan where you cooked the onions.
  • If there is no butter/oil left, add 1 teaspoon butter and heat butter; when melted, add spätzle and cheese.
  • Stir over medium heat until cheese has melted.
  • Scatter the caramelized onion over the spätzle and serve.

Notes

If your batter is too thick, and you can't press it through the holes of your colander/veggie grater, you can add 1/4 cup more water to the batter.