Tuesday, December 29, 2009


Makes one 9"x13" casserole

4 c. + 4 tsp. flour
4 eggs
1 tsp. salt
~1 c. milk
2 onions
2-3 c. cheese of your choice (Emmenthaler is traditional)
pepper to taste

Chop onions into rings and carmelize. Mix together first four ingredients into a batter, adjusting milk until batter resembles a very thick pancake batter. While batter rests, heat a large pot of water to a boil and grate cheese if necessary. When water reaches boiling, spread a thin layer of batter on a wet cutting board with a wet chef's knife. Cut and slide thin (~1/8") noodles off the board and into the boiling water. Noodles are done as soon as they float. Remove from water and repeat with new batch of dough. When noodles are done, layer in cheese and pepper, and top with onions. Bake in a 480° oven for 5-7 minutes until cheese is melted and onions are crisp(er). Serve hot.