Cheese Spaetzle German (Print Version)
# Ingredients:
01 -
1 batch of homemade spaetzle noodles (double size).
02 -
Three big onions.
03 -
1/4 cup of butter, plus extra as needed.
04 -
2 cups grated Emmentaler cheese.
05 -
2 cups grated Gruyere cheese.
06 -
1 tablespoon fresh parsley (optional, for garnish).
07 -
For Spaetzle: 3 cups of plain flour.
08 -
For Spaetzle: 4 tablespoons durum wheat semolina flour.
09 -
For Spaetzle: 2 eggs, large.
10 -
For Spaetzle: 1 tablespoon unsalted butter.
11 -
For Spaetzle: 1 teaspoon fine sea salt.
12 -
For Spaetzle: A pinch (1/8 teaspoon) of nutmeg.
# Instructions:
01 -
Chop your onions finely into small, thin cuts. Shred the cheeses. Prep all the ingredients, including spaetzle components, so they’re within reach.
02 -
Put onions and butter into a wide pan, sprinkle lightly with salt, and cook on very low heat. Stir them often, letting them caramelize, which takes about 45 minutes. Keep heat low after they start cooking. Onions should be richly golden once done.
03 -
Start preparing the spaetzle noodles while your onions are softening in the pan, following the steps for spaetzle.
04 -
Add a few small pieces of butter to the spaetzle and mix them in a baking dish. Spread the grated cheese evenly over the spaetzle. When the onions are done, layer them on top of the cheese.
05 -
Slide the dish into the oven until the cheese is fully melted and just beginning to bubble. This usually takes 10-15 minutes.
06 -
Serve warm with some fresh parsley sprinkled on top, if you like.
# Notes:
01 -
You can layer this in a deep baking dish.
02 -
It can be prepped in advance and frozen.
03 -
Add crispy breadcrumb topping toasted in butter if you like.
04 -
Try bacon bits or mushroom gravy for a twist.