Cut onion into rings and saute in butter or olive oil till golden brown
While you do that crack the eggs into a large mixing bowl and add 5 Tbls or 1/3 cup of water.
Add the flour and stir until the dough is heavier than pancake batter but sticky and lighter than bread dough. You are going to push this through a pan with holes
Next you get a pan with 2 qts. of water and bring to a boil.
When the spaetzles float they are done. Strain into a colander or strainer.
Toss the mixture till the cheese is mixed and starts to melt.
From Stephen Block
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© 1998-04The Kitchen Project
Last updated January 10, 2005