Käsespätzle (German Cheese Spaetzle) (Print Version)
# Ingredients:
01 -
1 Double Batch Homemade Spaetzle Noodles.
02 -
3 Large Onions.
03 -
1/4 Cup Butter (and more as needed).
04 -
2 Cups Emmentaler Cheese, grated.
05 -
2 Cups Gruyere Cheese, grated.
06 -
1 Tablespoon Parsley (optional, for serving).
07 -
For Spaetzle: 3 Cups all-purpose flour.
08 -
For Spaetzle: 4 Tablespoons Durum Semolina Flour.
09 -
For Spaetzle: 2 large eggs.
10 -
For Spaetzle: 1 Tablespoon Butter.
11 -
For Spaetzle: 1 Teaspoon Fine Sea Salt.
12 -
For Spaetzle: 1/8 Teaspoon Nutmeg.
# Instructions:
01 -
Finely dice your onions into thin and small pieces. Grate the cheese. Get your ingredients ready to make the spaetzle noodles and everything else so that it is on hand and ready.
02 -
In a large pan, add the onions and butter with a pinch of salt. Let the onions caramelize on the lowest heat. This should take 45 minutes. Stir frequently and keep an eye on onions. You can start with a higher heat and lower it as the onions begin to cook. Onions should be a deep golden brown color when done.
03 -
As the onions are caramelizing, make the spaetzle noodles as per instructions.
04 -
Toss the spaetzle into the casserole dish with a few pats of butter. Add the grated cheese on top. Add the caramelized onions on top of the cheese when they are ready.
05 -
Place in the oven and leave until cheese has melted and is starting to bubble (10-15 minutes).
06 -
Serve hot with optional fresh parsley on top.
# Notes:
01 -
Can layer ingredients in a deep casserole dish.
02 -
Can be made ahead and frozen.
03 -
Optional addition of bread crumbs toasted in butter.
04 -
Can add bacon or mushroom gravy for variations.