Kosher salt and freshly ground black pepperto taste
1large yellow onionthinly sliced
1cupGerman pilsner beer
116-ounce package spaetzle noodles, or 1 pound homemade spaetzle
1poundimported Limburgercut into 1/2-inch pieces
2tablespoonschopped fresh parsleyfor garnish
Preheat oven to 350°F. Arrange pumpernickel pieces on rimmed baking sheet and drizzle with oil. Season with salt and pepper, to taste. Bake, flipping pumpernickel pieces halfway through, until crisp, about 15 minutes. Set aside.
Meanwhile, cook spaetzle according to package directions; drain. Set aside. Heat oil in large cast-iron skillet over medium heat. Add onions, and cook, stirring occasionally, until softened and light golden-brown, about 10 to 15 minutes. Stir in beer, and cook, scraping up any brown bits from the bottom of the pan. Continue to cook, stirring occasionally, until onions are dark golden-brown, about 10 minutes.
Add spaetzle and melted butter, and toss to coat. Reduce heat to low. Add Limburger, and cook, stirring frequently, until cheese is melted and coats the spaetzle, about 2 to 3 minutes. Top with pumpernickel croutons and parsley. Serve and enjoy.