German Spaetzle with Cheese (Käsespätzle) - Vegetarian

**Make the Spaetzle:** In a large bowl, whisk together the flour, eggs, milk, nutmeg, salt, and pepper until a smooth, thick batter forms. The batter should be slightly sticky but not runny. Let the batter rest for at least 15 minutes.

**Caramelize the Onions:** While the spaetzle batter rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Stir in the brown sugar (if using) during the last 5 minutes of cooking.

**Cook the Spaetzle:** Bring a large pot of salted water to a boil. If using a spaetzle maker, place it over the pot and press the batter through the holes into the boiling water. If not using a spaetzle maker, you can use a colander with large holes or a flat knife to scrape small pieces of batter off a cutting board into the boiling water.

The spaetzle will float to the surface when they are cooked. Remove them with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process. Drain well before proceeding.

**Assemble the Käsespätzle:** Drain the spaetzle and return them to the large pot. Add the caramelized onions, Gruyere cheese, and Emmental cheese. Stir well to combine and melt the cheese.

Continue stirring until the cheese is melted and the spaetzle are coated in a cheesy sauce.

**Serve:** Serve immediately, garnished with fresh parsley.