Käseknöpfli mit gerösteten Zwiebeln
Käseknöpfli are small, irregular-shaped dumplings made from a simple dough of flour, eggs, and milk, often described as a Swiss-style spaetzle. They are typically served with caramelized onions and sometimes apple compote, making for a hearty and comforting dish.
🧂 Ingredients
- 300 g All-purpose flour
- 3 large Eggs
- 150 ml Milk
- 1 tsp Salt
- for boiling Water
- 2 large Onions(thinly sliced)
- 3 tbsp Butter
- 150 g Swiss cheese(grated (Emmental or Gruyère recommended))
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, whisk together the flour, eggs, milk, and salt until a smooth, slightly runny batter forms. It should be the consistency of thick cream. Let it rest for 15-20 minutes.
- 2
Caramelize the onions: While the dough rests, melt the butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 20-30 minutes, or until deeply golden brown and sweet. Season with salt and pepper.
- 3
Cook the Knöpfli: Bring a large pot of salted water to a rolling boil. Use a spaetzle maker, a colander with large holes, or a knife to scrape small pieces of dough into the boiling water. Cook until the Knöpfli float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
- 4
Combine and serve: In a clean skillet or the same one used for the onions (wiped clean), gently heat the cooked Knöpfli with the grated Swiss cheese until the cheese is melted and coats the dumplings. Stir in the caramelized onions. Season with pepper to taste.
- 5
Garnish with fresh parsley if desired and serve immediately.
💡 Pro Tips
- ✓The consistency of the dough is key; it should be pourable but not too thin.
- ✓Don't overcrowd the pot when cooking the Knöpfli; cook them in batches if necessary.
- ✓For a richer flavor, you can add a splash of heavy cream when melting the cheese.
🔄 Variations
- Serve with a side of applesauce or lingonberry jam.
- Add a pinch of nutmeg to the dough for extra flavor.