German Cheese Spätzle with Caramelized Onions
- Austria, Autumn, Germany, Main Dishes, Pasta, Switzerland, Winter
Delicious German Cheese Spätzle with Caramelized Onions. This creamy and cheesy dish is an absolute Soul Food Recipe, that can easily be prepared at home from scratch. It is comfort food at its finest and is a perfect recipe for cold winter days.
The exact origin of Käsespätzle is somewhat controversial. It is said, that Käsespätzle originated in the Swabian Cuisine (Baden, Germany) in the 18th century and from there found its way to the Allgäu (Germany), Austria and Switzerland.
Therefore, there are different regional names for Cheese Spätzle, such as Chäschnöpfli (Switzerland), Käsknöpfle (Vorarlberg), Kasspatzln (Tyrol) or Kässpätzle/Kässpatzn (Swabia). The types of cheese used also vary depending on the regional preparation.
Ingredients you will need for this recipe:
- 500 g all-purpose flour
- 6 eggs
- 200 ml milk
- a dash of ground nutmeg
- salt & pepper
- 350 g Mountain Cheese
- 150 g Emmental Cheese | Swiss Cheese
- 1 large onion
- 1 tablespoon butter
- Optional: some fresh parsley as a garnish
How to make traditional Cheese Spätzle:
(1) For the Spätzle-Batter
For the Spätzle batter, put 500 g all-purpose flour, 6 eggs and 200 ml milk in a large mixing bowl, season with a pinch of nutmeg and a little salt and pepper, mix well and leave to rest for about 10 minutes. The batter doesn’t have to be completely smooth.
(2) Grate cheese & Caramelize the onions
In the meantime, grate 300 g Mountain Cheese and 150 g Emmental Cheese and set aside. Peel the onion and cut into thin rings. Fry the onions in a pan with 1 tablespoon of butter over medium-high heat, until golden brown.
(3) Prepare the Spätzle
In a large pot, add water with a generous pinch of salt and bring it to a boil. Transfer the Späztle batter into the Spätzle Shaker.
When the water comes to a boil, add the Spätzle batter into the boiling water in small batches using the Spätzle Shaker. Alternatively, you can also use a Spätzle Sieve or Spätzle Board.
Cook the Spätzle in the boiling water for 2-3 minutes, or until they float at the surface of the water. Transfer the cooked Spätzle with a slotted spoon into a separate mixing bowl.
Add the grated cheese to the skimmed Spätzle and mix until the cheese is completely melted.
(4) Serve the Spätzle
Place the Cheese Spätzle in an iron pan, an ovenproof pan or casserole dish and place in the oven at 180 °C for 5-10 minutes. The Cheese Spätzle should be served hot from the oven. Finally, top with the golden brown caramelized onions and some fresh parsley.
Some Recipe Tips:
Side Dishes: Serve the Cheese Spätzle as a main course with a simple green leaf salad or cucumber salad as a side dish.
German Cheese Spätzle with Caramelized Onions
Course: Main Dishes, PastaCuisine: Germany, Austria, SwitzerlandDifficulty: Easy4
servings25
minutes25
minutes50
minutesDelicious German Cheese Spätzle with Caramelized Onions. This creamy and cheesy dish is an absolute Soul Food Recipe, that can easily be prepared at home from scratch. It is comfort food at it finest and is a perfect recipe for cold winter days.
Ingredients
500 g all-purpose flour
6 eggs
200 ml mlik
a dash of ground nutmeg
salt & pepper
350 g Mountain Cheese
150 g Emmental Cheese | Swiss Cheese
1 large onion
1 tablespoon butter
Optional: some fresh parsley as a garnish
Directions
For the Spätzle-Batter
For the Spätzle batter, put 500 g all-purpose flour, 6 eggs and 200 ml milk in a large mixing bowl, season with a pinch of nutmeg and a little salt and pepper, mix well and leave to rest for about 10 minutes. The batter doesn't have to be completely smooth.
Grate cheese & Caramelize the onions
In the meantime, grate 300 g Mountain Cheese and 150 g Emmental Cheese and set aside. Peel the onion and cut into thin rings. Fry the onions in a pan with 1 tablespoon of butter over medium-high heat, until golden brown.
Prepare the Spätzle
In a large pot, add water with a generous pinch of salt and bring it to a boil. Transfer the Späztle batter into the Spätzle Shaker.
When the water comes to a boil, add the Spätzle batter into the boiling water in small batches using the Spätzle Shaker. Alternatively, you can also use a Spätzle Sieve or Spätzle Board.
Cook the Spätzle in the boiling water for 2-3 minutes, or until they float at the surface of the water. Transfer the cooked Spätzle with a slotted spoon into a separate mixing bowl.
Add the grated cheese to the skimmed Spätzle and mix until the cheese is completely melted.
Serve the Spätzle
Place the Cheese Spätzle in an iron pan, an ovenproof pan or casserole dish and place in the oven at 180 °C for 5-10 minutes. The Cheese Spätzle should be served hot from the oven. Finally, top with the golden brown caramelized onions and some fresh parsley.
Notes
- Side Dishes: Serve the Cheese Spätzle as a main course with a simple green leaf salad or cucumber salad as a side dish.
