A Generous Helping for Two People.

4 tablespoons unsalted butter

1 medium-sized onion

3 cups grated Gruyere cheese

2 cups all-purpose flour

2 teaspoon salt

1 teaspoon ground pepper

4 large eggs

1/2 cup milk (or maybe a tad more or less)

• Place a bowl in the warmer drawer.

• Place a large pot of water over high heat and bring to the boil.

• Slice the onion very finely.

• Melt the butter in a large pan.

• Add the onions to the molten butter and leave over very low heat, stirring occasionally. The concept is to end up with browned onions. If you are inattentive or the flame is too high and the onions blacken a tad, don’t worry: Either way will work.

• Place the flour, salt and pepper into a large bowl and stir well to mix.

• Beat the eggs well and mix with ¼ cup of the milk.

• Add the egg/milk mix to the flour and stir.

• Add more milk little by little as you stir to get a smooth batter that is not runny.

• When the water is boiling, place a spaetzle-maker over the water and ladle about a third to a half cup of the batter into the hopper.

• Rub the hopper back and forth over the grate until the hopper is empty.

• Leave the spaetzle in the boiling water for a minute or so until all float on the surface.

• Using a sieve, scoop the spaetzle out of the water, let them drain briefly, and then dump into the bowl making an even layer.

• When all the spaetzle of this batch have been transferred, generously sprinkle some Gruyere cheese over.

• Return the bowl to the warmer drawer.

• Repeat the filling of the hopper, rubbing, boiling and transferring over and over, sprinkling each layer with cheese, until all the batter is used.

• Sprinkle more cheese on top and leave in the hot warmer drawer to melt.

• To serve, gently transfer the hot spaetzle to a wooden spaetzle bowl if you have one. If you don’t have one, no worry – just serve from the bowl.

• Pour the browned onion andits butter  over the top.