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1
In a heavy-bottomed pan, heat butter over medium heat.
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2
Add onions and cook just until they begin to brown.
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3
Turn the heat to low and slowly caramelize the onions until they are soft, brown, and sweetly fragrant, stirring occasionally to prevent them from sticking to the pan.
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4
Add a tablespoon of water here and there if necessary to keep them from cooking too fast.
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5
When they are done, move the onions to a bowl and set the pan aside.
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6
Do not wash it.
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7
In a bowl, combine the eggs and 1/4 cup heavy cream and beat to mix.
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8
In another, smaller bowl, combine flour, salt, and pepper and mix well.
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9
Slowly add the dry ingredients to the wet, stirring with a wooden spoon.
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10
If the dough is too loose, add more flour a tablespoon at a time until it is the consistency of a thick batter.
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11
Cover the batter and let it rest for 20 minutes.
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12
While the batter is resting, bring a large pot of water to a boil.
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13
Once its bubbling madly, add a few tablespoons of salt and bring it back up to a boil.
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14
Set your spatzle maker over the pot and press the dough through the holes into the boiling water a few inches below.
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15
If using a flat cheese grater, just press the dough through the holes with your fingers or a wooden spoon.
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16
Youll need to work in two or three batches, depending on how big your pot is.
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17
Once the spatzle float to the top, let them cook for another 2 minutes.
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18
Remove them with a slotted spoon and set them to dry on a plate lined with a paper towel.
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19
Once all of your spatzle are done, add them to the pan that you cooked the onions in.
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20
Turn the heat to medium and cook the spatzle for 2 minutes, tossing a few times to get them to heat evenly.
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21
Add shredded cheese and 3 tablespoons of heavy cream, stirring until all the cheese is melted.
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22
Salt and pepper to taste.
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23
Serve immediately, topped with caramelized onions.
