Entree: Austria – Salzburg & Alpine Austria – Kasnocken (Small alpine cheese dumplings similar to spaetzle, tossed with browned butter and caramelized onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) water
- 1 tsp (5 g) fine salt, plus more for cooking water
- 1/4 tsp (1 g) freshly grated nutmeg
- 4 tbsp (60 g) unsalted butter
- 8 oz (225 g) Bergkäse or Emmental, finely grated
- 2 medium yellow onions, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) vegetable oil or clarified butter for frying onions
- 2 tbsp (8 g) chopped fresh chives or parsley (optional)
- Freshly ground black pepper to taste

Instructions

1. In a large bowl whisk together flour, salt, and nutmeg. Make a well and add eggs, milk, and water; stir to form a thick, sticky batter. Let rest 10–15 minutes.
2. Bring a large pot of salted water to a gentle boil. Working in batches, press batter through a spaetzle maker or coarse-holed colander into the boiling water. Cook until the dumplings float and are tender, about 2–3 minutes. Scoop out with a slotted spoon into a bowl.
3. While dumplings cook, heat 2 tbsp (30 ml) oil or clarified butter in a skillet over medium heat. Add sliced onions and cook slowly, stirring often, until deeply golden and caramelized, 20–25 minutes. Remove half the onions for topping.
4. In a large sauté pan melt 4 tbsp (60 g) butter over medium heat until it foams and begins to brown slightly. Add cooked dumplings and toss gently to coat and lightly brown, about 3–5 minutes.
5. Reduce heat to low, add grated cheese and fold until melted and coating the dumplings. Adjust seasoning with pepper and a little extra salt if needed.
6. Transfer to a serving dish, sprinkle with reserved caramelized onions and chopped chives or parsley. Serve immediately while hot.