Kasknopfle

Combine the flour and salt in a large mixing bowl. In a separate bowl, whisk together the eggs and milk, then pour into the flour and stir vigorously until a thick, sticky batter forms with no dry patches remaining.

Let the batter rest for twenty minutes at room temperature. Meanwhile, bring a large pot of generously salted water to a rolling boil, preparing a colander or spaetzle maker for pressing the dough.

Working in batches, press the batter through the holes of a spaetzle maker or large-holed colander directly into the boiling water. The dough should fall in small, irregular dumpling shapes into the pot.

Cook each batch for one to two minutes until the dumplings float to the surface. Remove them immediately with a slotted spoon, draining well, and transfer to a warmed serving bowl.

Layer the hot drained dumplings with generous handfuls of grated cheese, repeating the process with each batch: dumplings then cheese, allowing the heat to partially melt each layer of cheese before adding more.

While the dumplings cook, melt the butter in a separate skillet over medium heat. Add the sliced onions and fry slowly for fifteen to twenty minutes, stirring regularly, until they are deeply golden and caramelised.

Spoon the remaining hot cooking water, one or two tablespoons, over the layered dumplings and cheese, then toss gently to create stretchy, stringy cheese throughout. Top generously with the crispy fried onions.

Serve the Käsknöpfle immediately while the cheese is still molten and stretchy, accompanied by a side of apple sauce and a simple green salad dressed with vinegar.