My wife is a proud Bavarian, and takes pride in her Kaesspatzen. This is Spaetzle layered with Swiss Cheese, and topped with carmelized onions.
First off, you need one of these do-hickies...I call it a spaetzle maker, but I am sure it has a more technical name.
Get some water to a slow boil, and in the mean time mix up some flour, lots of eggs and some salt, beating the heck out of it with a wooden spoon. Let it rest a while, then put it into the hopper of the S-machine and slide back and forth, letting the batter drop in little peices into the hot water. Once the little noodles rise to the top, skim them off and put into a large pot (make sure you have a little melted butter in the bottom and put the pot over low heat.)
After each batch, throw a good amount of grated, quality swiss (Emmentaler) cheese on it, layering the noodles, some pepper and cheese as you go. When you run out of batter, top with some more cheese and some carmelized onions, (I cheated and put french fried onions on, just about as good, actually.) Cover and let the bottom noodles crisp up a bit as a bonus when you get to the bottom.
Dish up the Kaesspatzen as a main course with a nice salad, or as a side dish with your favorite hunk of meat (preferred.)
Basta!
