Austrian Spaetzle and Caramelized Onion Casserole

Directions:

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

For the caramelized onions:

* 2 large yellow onions, peeled, sliced thin * 2 large red onions, peeled, sliced thin * 2 tbsp olive oil * 1 tbsp butter * salt and fresh ground black pepper to taste In a large heavy-bottom skillet or pot, melt the butter in the olive oil over medium heat. When the butter is melted, add the sliced onions, and 1/2 tsp. of salt. Reduce heat to medium-low, and cook the onions, stirring occasionally, for about 30 minutes, or until the onions are soft, sweet, and golden brown. Remove from heat and adjust seasoning with salt and fresh ground black pepper to taste. Drain excess oil and butter.

To assemble the dish:

Butter and line a 1 1/2 - 2 quart casserole dish with bread crumbs. When noodles are done, toss them with the onions. Add the grated nutmeg, 3/4 of the grated cheese, and weisswurst. Stir to combine. Spoon noodle mixture into casserole, sprinkle with remaining cheese and bake, covered, at 350F for 20 minutes, then uncovered for 15 minutes. Brown the cheese topping with the broiler during the last 5 minutes. *I also like to brown some extra bread crumbs in butter and sprinkle on before I put under the broiler.