Pongauer Kasnocken

How to make them:

Step 1:

For the fried onions: Slice the onions and coat in flour. Meanwhile, heat the butter in a frying pan over low to medium heat, add sliced onions, and brown slowly. Don’t let them get too dark, as they tend to become bitter. Drain on a paper towel and then set aside.

Step 2:

For the pasta: Start with whisking the eggs. Combine with flour and a good-sized pinch of salt and nutmeg and blend well. The dough should not be runny, but soft enough to gradually follow gravitation.

Step 3:

Bring a large pot of water briefly to a boil, add a pinch of salt, and then reduce heat. The water should simmer throughout the whole process. You can either cut and shape the spaetzle by hand or which makes things easier - use a spaetzle maker or a colander. Cook spaetzle for about 2-3 minutes until they float back to the surface then remove them.

Tip: Stir them while cooking and rinse with ice water afterwards so they do not stick together.

Step 4:

Melt butter in a big pan, add the chopped onions. Now add the spaetzle, stir in the cheese, and add the beef broth. Spice with salt, pepper, and nutmeg and continue stirring until the cheese has melted and a crust starts to build.
Garnish with the browned onions and chopped chives and serve.