German
Kaesespaetzle
Hot spaetzle folded with alpine cheeses, butter, chives, and caramelized onions for a bubbling skillet of comfort.
6 servings · 35 minutes prep · 45 minutes cook
Ingredients
Spaetzle
- 2 1/2 cups
- 1 1/2 tsp
- 1/4 tsp
- 4 whole
- 3/4 cup
Cheese and Onions
- 3 tbsp
- 3 whole, thinly sliced
- 1 tsp
- 1/2 tsp
- 8 oz, grated
- 6 oz, grated
- 1/4 cup
- 2 tbsp
Directions
Method
- Beat the flour, salt, nutmeg, eggs, and milk until elastic and ribboning. Rest for 30 minutes.
- Press the batter through a spaetzle maker into gently simmering salted water. Cook until the noodles float and are tender, 2-3 minutes. Reserve the spaetzle cooking water and drain.
- Melt the butter in a skillet. Cook the onions with onion salt over medium-low heat until deep golden, 25-30 minutes.
- Heat the oven to 375F. Layer the hot spaetzle, Emmentaler, mountain cheese, black pepper, and half the onions in a buttered baking dish.
- Spoon the reserved cooking water around the edges and bake until the cheese melts and the edges bubble, 10-12 minutes.
- Top with the remaining onions and chives. Serve while the cheese is still molten.
