• Prepare the Spätzle Dough:

  In a large bowl, combine the flour, eggs, salt, and a splash of sparkling water. Mix and knead the dough until it becomes smooth and elastic. The dough should bubble slightly when you work with it. Let it rest for 30 minutes, covered. The dough should be thick but slightly sticky.
• In the meantime, bring a large pot of salted water to a boil.
• Prepare the Cheese:

  Grate the Emmental, Swiss (Gruyère), and Romadur cheese. If you can’t find Romadur, any soft, creamy cheese like Brie or Camembert will work as a substitute.
• Caramelize the Onions:

  Peel and finely slice the onion. Heat some ghee (or butter if unavailable) in a frying pan over low heat. Add the onions along with a pinch of salt and sauté them until they turn dark brown. Be patient, as this takes a little time, but make sure they don’t burn. Once caramelized, remove the onions from the pan and place them on paper towels to absorb excess oil.
• Cook the Spätzle:

  Use a Spätzle press (or a large-holed grater) to press the dough into the boiling water, cooking in batches. Let the Spätzle cook for 2-3 minutes, until they float to the surface. This indicates they are cooked through. Remove them with a slotted spoon and place them in the frying pan. You can add a bit of the cooking water with them to prevent them from sticking.

Either Finish your Kässpätzle in a Pan:

• Once all the Spätzle is cooked and in the pan, heat the pan on medium heat and add a knob of butter. If desired, pour in the white wine and cream. Stir in the grated cheese and a pinch of grated nutmeg. Mix everything together until the cheese melts and creates a creamy sauce. Cover the pan with a lid, and once the cheese has melted completely, the Kässpätzle are ready to serve.

Or Finish in the Oven:

• If you prefer baking your Kässpätzle, layer the Spätzle in a greased baking dish. Add half of the grated cheese between the layers of Spätzle. Then, add another layer of Spätzle followed by the rest of the cheese. Pour the cream and white wine over the top. Bake in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until the cheese is melted and bubbling.
• Once the Kässpätzle is done, sprinkle the caramelized onions on top. Serve the dish hot with a fresh salad and crusty bread on the side. Enjoy!