Kaesespaetzle (Homemade Spaetzle Noodles With Cheese and Caramel

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 400
  • 150
    ml milk (luke warm)
  • 4
    eggs (large)
  • 12
    teaspoon salt
  • 300
    g aromatic cheese, grated (Alpine, Emmental, Swiss, Sharp Cheddar, Gruyere)
  • 3
    red onions (cut in halves and then chopped in medium thin half rings)
  • 1
    tablespoon butter (or 1 TB resolidified butter)
  • chives (chopped)
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DIRECTIONS

  • Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
  • Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
  • Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
  • Let Spätzle boil until they rise to the surface.
  • Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
  • Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
  • When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
  • (You can omit the oven step and devour the Spätzle right away as well).
  • Serve Käsespätzle with mixed or green salad.
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