Käsespätzle - Cheese spaetzle with caramelized onions
Käsespätzle is a traditional German vegetarian main course made with flour dumplings cheese and caramelised onions
Servings 4 people
- 250 g spaetzle 8.8z see homemade spätzlerecipe or shop bought spätzle
- 125 g grated cheese 4,4 oz, Emmental or Bergkäse are traditional. But see post for alternatives
- 2 onions small and yellow
- 50 g butter 1.7 oz
- 1 bunch chives finley chopped (optional)
Preheat the oven to 200°C (400°F) – if you are not cooking the spaetzle the same day.
Grate the cheese.
Prepare the spaetzle according to packet instructions or use the homemade recipe.
Peel and chop the onions into thin strips. Fry the onions in half the butter, on medium to low heat until they are browned and caramelised.
Melt the other half of the butter in a frying pan. Leave in the pan or pour into an ovenproof dish. Cover the bottom of the pan/dish with spaetzle. Then add a layer of cheese. Repeat this process until all the spaetzle and cheese are used up. Some like to add their kaesespaetzle into the oven at 200°C or 400°F for 5-10 minutes to crisp up. This is not necessary if your spaetzle are still hot. It should have melted the cheese.
Top with caramelized onions and (optionally) sprinkle with the chives.
Service with a side salad. (I made a cucumber and radish salad)
Calories: 388kcal | Carbohydrates: 53g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 270mg | Fiber: 3g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 266mg | Iron: 1mg