Allgäu-Style Cheese Spaetzle with St. Mang Bavarian Made Limburger

Serves 4
Prep time: approx. 1 hour

SPÄTZLE INGREDIENTS
3 cups flour
5 eggs
¼ cup water
Salt to taste

SPÄTZLE INSTRUCTIONS:
1. Sift flour into a bowl. Add eggs, water and a pinch of salt. Knead dough until bubbles begin to form. Put a pot of salted water on to boil.
2. Working in batches, fill the Spaetzle form with dough and grate the Spätzle into the water. Remove the Spaetzle from the pot as soon as it has floated to the top for approx. 30 seconds. Drain the Spaetzle and place in a casserole dish.

SAUCE INGREDIENTS
3 tbsp. butter
1 tbsp. flour
2.5 cups vegetable broth
1 ½ package (300 g) St. Mang Bavarian Made Limburger
Salt, freshly grated nutmeg
2 onions
1 bunch chives

INSTRUCTIONS:
1. Heat 2 tbsp. butter in a frying pan. Add flour and brown. Add broth, stirring constantly. Bring to a boil and simmer for approx. 5 minutes. Coarsely grate the Limburger. Add the cheeses to the sauce and stir constantly until melted. Season with salt and nutmeg to taste.
2. Peel the onions and cut them into rings. Heat 1 tbsp. butter in a frying pan. Sauté the onions in the butter, turning them, for approx. 5 minutes or until golden brown. Wash the chives, shake dry, and chop into sections. Combine Spaetzle and cheese sauce. Place onions on top and sprinkle with chives.

Extra tip: You can also add pears to the onions for a refined touch. To do this, wash one pear, cut it into quarters, remove the core, and then cut into cubes. Add the pear cubes to the onions and sauté.