Käs Spätzle

Combine flour, eggs, and salt in a large mixing bowl. Stir vigorously with a wooden spoon until the batter becomes thick and smooth, about 3-4 minutes; the mixture should be thick enough to hold its shape slightly but still fall off the spoon.

Bring a large pot of salted water to a rolling boil over high heat.

Working in batches, hold a spätzle maker or colander with large holes over the boiling water and push the batter through in short strokes, creating small noodle-like pieces that fall directly into the water.

Cook the spätzle until they float to the surface, then continue cooking for 1-2 minutes more to ensure they are tender throughout.

Remove the cooked spätzle with a slotted spoon and transfer to a colander to drain; set aside.

Dice the medium onion into small pieces.

Heat the butter in a large skillet over medium heat and sauté the diced onion until soft and golden, stirring occasionally, about 4-5 minutes.

Add the cooked spätzle to the skillet with the caramelized onion and toss gently to combine.

Sprinkle the grated Swiss cheese over the spätzle and onion mixture, then stir continuously over medium-low heat until the cheese melts completely and everything is well coated, about 2-3 minutes.

Transfer the Käs Spätzle to a warm serving dish and serve immediately while hot and creamy.