Kässpätzle

Cut the onion into thin half-rings.

Melt 60 g butter in a wide skillet and add the onion; fry over medium heat for 12-14 minutes, stirring often, until golden-brown and slightly crispy — this is the signature crispy fried onion for kässpätzle. Season with a pinch of salt, then set aside half of the crispiest onion on a separate plate for serving.

Bring salted water to a boil in a large pot and cook the spätzle (or egg noodles) until done, 5-8 minutes; drain in a colander.

In the same skillet with the remaining onion, add half of the hot spätzle and immediately sprinkle with half of the grated Emmental cheese; top with the rest of the spätzle and sprinkle with the remaining cheese.

Cover the skillet with a lid, reduce the heat to low and hold for 3-4 minutes, until the cheese melts into stretchy strands, then gently toss the spätzle with the cheese until well combined.

Season with black pepper to taste and add more salt if needed.

Divide the kässpätzle among plates, generously top with the reserved crispy fried onion and sprinkle with chopped chives.

Serve immediately while hot — traditionally with a glass of cold beer or a fresh green salad.