6cupscooked spaetzle2 10.5-oz packages of dried spaetzle
1 ½cupsshredded Swissemmental cheese, 6 oz, 170 g
1 ½cupsshredded gruyere cheese6 oz, 170 g
Caramelize Onions: Thinly slice the onions into strips. Melt butter in a large, heavy-bottomed pan (like a cast iron) over medium heat. Add the onions and cook, stirring often, until onions turn golden brown. Be careful not to lot them become crispy or burned, lowering heat as needed. Caramelization take 20 to 30 minutes. When finished, stir in salt.
Spaetzle: Meanwhile, cook spaetzle according to instructions on package.
Assemble: While everything is still hot, stir together cooked spaetzle, caramelized onions, and shredded cheeses. If cheese doesn't melt completely, cover and transfer to a warm oven for a few minutes
Serve: Serve warm, topped with chives.
Store leftovers in an airtight container in the fridge for 5 to 7 days. Does not freeze well.