Käsespätzle mit Röstzwiebeln
A beloved Austrian comfort food, Käsespätzle features soft, chewy egg noodles layered with rich, melted cheese and topped with crispy fried onions. It's a simple yet incredibly satisfying dish.
🧂 Ingredients
- 300 g All-purpose flour
- 3 large Eggs
- 150 ml Milk
- 1 tsp Salt
- 0.25 tsp Nutmeg(freshly grated)
- 50 g Butter
- 150 g Gruyère cheese(grated)
- 100 g Emmental cheese(grated)
- 2 medium Onions(thinly sliced)
- 50 ml Vegetable oil(for frying onions)
👨🍳 Instructions
- 1
Prepare the Spätzle dough: In a bowl, whisk together flour, eggs, milk, salt, and nutmeg until a smooth, slightly sticky dough forms. Let it rest for 10-15 minutes.
- 2
While the dough rests, prepare the Röstzwiebeln (fried onions): Heat vegetable oil in a pan over medium heat. Add the thinly sliced onions and fry until golden brown and crispy, stirring occasionally. Drain on paper towels and set aside.
- 3
Bring a large pot of salted water to a rolling boil. Use a Spätzle maker, a colander with large holes, or a cutting board and knife to press or scrape the dough into the boiling water, forming small noodles.
💡 Tip: Cook the Spätzle in batches to avoid overcrowding the pot. - 4
Cook the Spätzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
- 5
Melt the butter in a large pan over medium heat. Add the cooked Spätzle and toss to coat. Layer the Spätzle with the grated Gruyère and Emmental cheeses. Cover the pan and cook on low heat until the cheese is melted and gooey.
- 6
Serve the Käsespätzle immediately, topped generously with the crispy Röstzwiebeln.
💡 Pro Tips
- ✓The consistency of the Spätzle dough is key; it should be thick but pourable.
- ✓Don't overcook the Spätzle; they should have a slight bite.
- ✓For extra flavor, you can add a pinch of black pepper to the cheese mixture.
🔄 Variations
- Add some sautéed mushrooms or bacon bits to the Spätzle.
- Serve with a side salad for a more complete meal.