Käsespätzle - Cheese spaetzle with caramelized onions

German cheese spaetzle with caramelised onions

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4.10 from 11 votes

Käsespätzle - Cheese spaetzle with caramelized onions

Käsespätzle is a traditional German vegetarian main course made with flour dumplings cheese and caramelised onions

Course Main Course

Cuisine Austrian, German, swiss

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 646kcal

Author Marita

Ingredients

250 g shop-bought spätzle as an alternative if you do not want to make them from scratch

To make the homemade spaetzle

3 eggs medium size, at room temperature
100 ml milk 3.5 fl oz
1 tablespoon unsalted butter
½ teaspoon salt
250 g flour 9 oz, UK plain flour, Germany type 405, USA all purpose flour

For the caramelized onions

2 onions
2 tablespoon flour
2 tablespoon butter 30 gr /1 oz
1 tablespoon vegetable oil

To assemble the Käsespätzle

125 g grated cheese 4.4 oz, Emmental or Bergkäse are traditional. But see below for the alternatives.
100 ml cream use whipping cream or heavy cream.
nutmeg
salt and pepper

To serve

1 bunch chives finley chopped (optional)

Metric - US Customary

Instructions

To make the spätzle from scatch

Place eggs, salt and milk, melted butter in a mixing bowl. Sift flour over the top and immediately beat into a loose dough using a wooden spoon or a hand or stand mixer until it bubbles.
3 eggs, 100 ml milk, ½ teaspoon salt, 250 g flour, 1 tablespoon unsalted butter
Leave the dough to rest for about 10 minutes, this will allow the gluten to develop. (in the meantime you can get started with the onions - see below)
In a large saucepan bring water to boil. Add a little salt to it.
Using your spätzlemaker of choice, slowly pour in the dough and press the strands into the boiling water.
The spätzle will rise to the top once they are cooked. Try to fish them out with slotted spoon. Do not try to make too many spätzle at once, otherwise the dough might end up sticking to your saucepan.

Alternative: using store-bought spätzle

Prepare your dry spätzle according to packet instructions
250 g shop-bought spätzle

To make the caramelized onions

Peel and slice the onions into thin stripes.
2 onions
Mix them with the flour - this will make them nice and crispy.
2 tablespoon flour
Place the butter with 1 tablespoon vegetable oil in a frying pan on medium heat and let it melt. Fry the onions on low to medium heat until they are browned and nice and crispy.
2 tablespoon butter, 1 tablespoon vegetable oil
Leave to drain on a piece of paper towel.

To assemble

Reduce the heat of the frying pan (the same one you fried the onions in) and add your cooked (still warm) spätzle. Alternatively, sprinkle with the grated cheese and little swigs of the cream. Keep on stirring until the cheese has melted. Lastly season with a little nutmeg (optional) and salt and pepper.
125 g grated cheese, 100 ml cream, nutmeg, salt and pepper
Before serving sprinkle with some chives. Tastes great with a side salad
1 bunch chives

Notes

Cheese suggestions:

Mild cheese – Emmentaler, Mozzarella, Mild Cheddar, Jarlsberg
Medium cheese – Bergkaese, Gouda, Gruyere, Medium Cheddar
Strong cheese – Limburger, Raclette Cheese, Extra mature cheddar, Camembert, Parmesan

Prepare ahead

The homemade spätzle can be prepared up to 2 days in advance. Just store in the fridge and reheat in a pan by gently turning them in 2 tablespoons of melted butter.

The onions can be prepared ahead of the day. However, they taste best on the day they are made.

Assemble the dish just before you want to eat it.

Storage

The cheese spaetzle will keep in the fridge for up to 3 days. Store in an airtight container.

I would not recommend freezing the käsespätzle as they might get mushy when defrosting. However, you can freeze the homemade späetzle (without the cheese) for up to three months and then assemble with the cheese when you are ready to eat it.

Nutrition