On the Menu: Kaesespaetzle

There's nothing more comforting than macaroni and cheese, right?

What about macaroni and cheese made with swiss, caramelized onions, and egg noodles?

I'd call that pure decadence.

Although there's a bit of prep work involved, this is one of the simplest dishes I've prepared and (bonus!) only requires four ingredients: butter, cheese, spaetzle, and onions. The key, I think, is caramelizing the onions.

Kaesespaetzel
Serves 4-6

1 1/2 cups dried spaetzel
1/2 lb Swiss cheese (Emmental is another good choice), grated
2 onions, sliced thin
2 tbs unsalted butter, plus extra for greasing
salt and pepper, to taste

1. Cook spaetzel according to package directions. Drain.
2. Melt butter in a large saucepan and saute onions. Cook until nicely browned, about 15 minutes. Season generously with salt and pepper.
3. Preheat oven to 350 degrees. Grease an 8x8" casserole dish.
4. Pour half of the spaetzel into the casserole dish. Put half the onions on top of the spaetzel. Put half of the cheese on the onions. Repeat layers with the rest of the ingredients.
5. Bake for about 20-25 minutes, or until bottom is bubbly. Serve hot.