2 cups dry spaetzle
1 tablespoon olive oil
1 tablespoon butter
1 red onion, sliced thinly
1 1/2 cups shredded emmental cheese
2 tablespoons chopped green onion
salt, to taste
Bring a large pot of water to boil. Add spaetzle and cook until done, 8-10 minutes for dry. Meanwhile, in a large skillet, heat oil and butter and cook onion slowly, over low heat, until carmelized. When spaetzle is done, drain well, and add to the skillet with the onion. Add emmental cheese, and stir until melted. (Some may clump together). Season with salt, and top with chopped green onions.