Käsespätzle, German cheese spaetzle

side view of skillet of kaesespaetzle cheese spaetzle topped with onion.

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Käsespätzle, German cheese spaetzle

This classic dish combines egg noodles, cheese and caramelized onions into a fantastically comforting main or side.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side

Cuisine: German

Servings: or more (depending how serving)

Calories: 856kcal

Author: Caroline

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Ingredients

For caramelized onions

1 large onion
3 tablespoon butter approximately, or a little more if needed

For spaetzle

1 ⅓ cups all purpose flour plain flour
2 eggs
6 tablespoon milk or water - can add a bit more to make a slightly softer dough that can be easier to work with

To make dish

1 ½ cups Emmental cheese packed, or a little more as needed. See notes

Instructions

Halve the onion and cut into relatively thin slices of even thickness. Cut larger slices in half again. Melt the butter in a wide skillet/frying pan over medium heat and add the onions. Cook the onions, stirring now and then, so that they cook down and gradually start to brown. Reduce heat or add a little more butter if needed if the onions start to burn - you want them to gently brown together so they are caramelized. Towards the end of browning, if you like add a pinch of salt and sugar to add flavor and help them get very slightly crisper. Remove from heat once evenly mid-brown in color and caramelized.
As the onions are cooking, mix together the flour, eggs, and part of the milk until the mixture is smooth. Add the rest of the milk and mix in well then set aside a couple minutes. Bring a wide pot of water to the boil.
Grate the cheese ready for the next step, and preheat the oven to 400F/200C. Butter either a small skillet (mine used here is 8in/20cm) or a medium-small oven dish.
Using a spaetzle maker (or ricer/colander if you don't have one), carefully place spaetzle maker over the pot of boiling water and press the dough through the holes into the water. Once they float to the top, remove with a slotted spoon/strainer to drain then place in a dish and repeat until all of the spaetzle are made.
In the prepared skillet/dish, layer up the speatzle, followed by a layer or cheese, making at least two layers or three depending on your dish, ending with a layer of cheese. Make sure the cheese is spread relatively evenly over the top (add a little extra if needed). Top with a mound of caramelized onions in the middle then place th
Top the cheese-covered spaetzle with a mound of caramelized onions in the middle then place the skillet/dish in the oven and bake for around 10 minutes until the cheese has melted. Serve either as it is, or with a side of green salad, or as a side dish to other mains.

Notes

Here I used Emmental which is a common choice, but you could also use other Alpine cheeses such as Gruyere (which has a stronger flavor) or similar medium-flavor cheeses like Jarlesberg.

This makes two relatively generous portions, it wold serve three or possibly more as a side dish.

Nutrition

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