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Caramelized Onions
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Melt butter in skillet over med-high heat. Stir in sliced onions until they're covered, then cook for 10 minutes. Stir every 3 mins or so.
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Then sprinkle the salt over them (and a tsp of brown sugar if you have tangier onions) and reduce heat to med-low. Cook for 30-40 minutes until they are golden brown and a little crispy looking.
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Spaetzle
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Start a pot of water boiling. I use an average-sized sauce pot filled just over 3/4 full, and with a little salt. Add a little butter or oil to the water (to keep the noodles from sticking together)
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Beat the eggs soundly, then add the milk, then add all the remaining ingredients except the cheese. Mix the batter well. It will be thick. Set your spatzle hobel or a colander on top of the pot, and scrape about 1/4 of the batter in. Spread the batter across the hobel or colander with a spatula so it falls out the bottom in little bits. When the bits rise to the top, they're done. It won't take long. Scoop them out into a bowl or casserole dish with a slotted spoon and repeat until your batter is gone.
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Once your spatzle are done, dial your oven to 350u00b0, then layer the spatzle in a casserole dish with your cheese. I usually do 2-4 layers, ending with cheese on top. My favorite spatzle cheeses are Gouda, Appenzeller, and Gruyere, but you can get excellent results with Cheddar and Colby Jack as well.
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Bake the spatzle for about 15 minutes. The point is simply to get the cheese and noddles melted together and make the top a little toasty. You can bake it longer for a crispier top if you'd like. When it's done, serve with the caramelized onions on top.
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Bon Appetit! Or as the Austrians say: Mahlzeit!
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http://awesometoast.com/kasespatzle-rezept/
