Käsespätzle
Swabian egg noodles - hand-made soft dumplings layered with mountain cheese and topped with crispy fried onions. A classic German comfort food.
🧂 Ingredients
- 400 g All-purpose flour
- 4 Large eggs(at room temperature)
- 100 ml Milk(whole milk recommended, at room temperature)
- 1 tsp Salt
- 1/4 tsp Freshly grated nutmeg
- 200 g Emmentaler cheese(grated)
- 100 g Gruyère cheese(grated)
- 3 Yellow onions(thinly sliced into half-moons)
- 60 g Unsalted butter(divided)
- 2 tbsp Vegetable oil(for frying onions)
👨🍳 Instructions
- 1
Prepare the Spätzle Dough: In a large bowl, combine the all-purpose flour, salt, and nutmeg. Make a well in the center. Crack the eggs into the well, add the milk. Using a wooden spoon or a sturdy spatula, vigorously beat the ingredients together, starting from the center and gradually incorporating the flour. Continue beating for about 5-8 minutes until the dough is smooth, elastic, and forms slow-falling ribbons when lifted. It should be thick but pourable, not stiff. If it's too stiff, add a tablespoon or two more milk; if too thin, a tablespoon of flour.
⏱️ 10 minutes - 2
Cook the Spätzle: Bring a large pot of generously salted water to a rolling boil over high heat (approximately 3.75 liters / 1 gallon of water). Prepare an ice bath in a large bowl or sink. Working in batches, press the spätzle dough through a spätzle maker (or the large holes of a box grater) directly into the boiling water. Cook for 1-2 minutes, or until the spätzle float to the surface. Use a slotted spoon to scoop the cooked spätzle out of the water and immediately plunge them into the ice bath to stop the cooking and prevent them from sticking. Once cooled, drain them thoroughly.
⏱️ 15 minutes - 3
Fry the Onions: While the spätzle is cooking or draining, melt 30g (2 tablespoons) of the butter with the vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes. Lower the heat to medium-low if they start to brown too quickly. Continue cooking, stirring more frequently as they darken, until the onions are deeply golden brown, caramelized, and crispy. Be careful not to burn them. Remove the crispy onions from the skillet with a slotted spoon and drain them on paper towels. Season lightly with salt.
⏱️ 25 minutes - 4
Assemble the Käsespätzle: In the same skillet used for the onions (wipe clean if necessary), melt the remaining 30g (2 tablespoons) of butter over medium-low heat. Add the drained spätzle and toss to coat. Add the grated Emmentaler and Gruyère cheeses. Stir gently until the cheese is melted and coats the spätzle, creating a creamy sauce. If the mixture seems dry, you can add a splash of the reserved cooking water from the spätzle. Season with a little more salt and nutmeg to taste.
⏱️ 5 minutes - 5
Serve: Divide the cheesy spätzle among serving plates. Generously top with the crispy fried onions. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓The spätzle batter should be thick but flow slowly, like a very thick pancake batter. It should create ribbons, not drip like water.
- ✓Work in batches when cooking spätzle to avoid overcrowding the pot, which can lead to gummy noodles.
- ✓The onions should be cooked low and slow until deeply caramelized and crispy for the best flavor and texture. Don't rush this step.
- ✓For extra richness, you can add a splash of heavy cream when melting the cheese.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add crispy pan-fried bacon bits along with the onions.
- Serve plain spätzle as a side dish to goulash or roasted meats.
- Incorporate sautéed mushrooms into the cheesy spätzle mixture.