Tofu Spaetzle and Gruyère Gratin

1. Caramelize Onions

In a large 12-inch skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the sliced onions and sprigs of fresh thyme, stirring occasionally. Let the onions cook slowly for about 40 to 55 minutes, until a rich golden-brown color is achieved. Once caramelized, remove the thyme sprigs and set the onions aside.

2. Prepare Tofu

Take two packages of extra-firm tofu and shred them using a box grater. Spread the shredded tofu out on a clean kitchen towel placed over a baking sheet, allowing it to dry slightly.

3. Assemble Gratin

Preheat your oven to 375°F. In a large bowl, combine the shredded tofu, caramelized onions, 1¼ cups of grated Gruyère cheese, 1 teaspoon of freshly ground black pepper, ¼ teaspoon of freshly grated nutmeg, and ½ teaspoon of kosher salt. Mix well and transfer the mixture into a gratin dish or an 8 × 12-inch baking dish. Sprinkle the remaining Gruyère cheese and ½ cup of panko bread crumbs on top. Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumbs.

4. Bake Gratin

Bake the gratin in the preheated oven for 25 to 35 minutes, until the top is bubbly and golden-brown. Remove from the oven and let it sit for a few minutes before serving.