Käsespätzle German Cheese Spaetzle

Rich creamy Käsespätzle has become a comfort food favorite in my home for chilly evenings or when we crave something extra cozy. This German cheese spaetzle brings together pillowy homemade noodles, sweet onions, and melting cheese for a dish that always disappears fast at the table.

I remember making this for a family gathering and watching everyone sneak second helpings before we even finished the first round. Käsespätzle never fails to bring smiles.

Ingredients

• All purpose flour: gives the spaetzle their light yet hearty texture Use fresh flour for best result
• Large eggs: are the key binder and add richness Farm fresh eggs have deeper flavor
• Milk: helps loosen the dough Aim for whole milk for creaminess
• Salt: enhances every flavor and keeps the noodles savory Opt for sea salt if possible
• Ground nutmeg: adds a classic warm note Use freshly grated for boldest aroma
• Onion: forms the base of the caramelized topping Pick yellow onions that feel firm
• Butter: adds richness and helps brown the onions Choose high quality European butter if you can
• Emmental cheese: creates the signature gooey layer A blend of Swiss and Gruyère gives extra depth
• Black pepper: brings gentle heat Crack it fresh for best taste
• Chopped fresh parsley: makes the dish bright and pretty Go for flat leaf and chop just before serving

Step-by-Step Instructions

Make the Dough:

In a large bowl mix the flour and salt well Create a well in the center Crack in the eggs pour in milk and sprinkle with nutmeg Stir with a wooden spoon until the dough is completely smooth and just thick enough so it holds its shape but is still soft

Cook the Spaetzle:

Heat a big pot of salted water until it boils then lower to a gentle simmer Grab a spaetzle maker or use a sturdy colander with large holes Spoon in some dough and press it through directly into the water Watch the noodles float to the top after two to three minutes which means they are perfectly cooked Scoop them out gently with a slotted spoon and set aside in a bowl

Caramelize the Onion:

Melt butter in a wide skillet on medium heat Wait till it foams then add your thinly sliced onion Cook slowly for around ten minutes stirring often so it turns deep golden brown but not burnt The onion will get sweet and very soft

Combine and Add Cheese:

Tip all the cooked spaetzle noodles into the skillet with the onions Stir gently to coat them in buttery onions Add all the shredded cheese and use a spatula to mix until the cheese is gooey and stretches with every spoonful

Season and Finish:

Add black pepper according to your taste and adjust the salt if needed Take the skillet off heat when everything is melty and smooth

Serve:

Pile the Käsespätzle into bowls and top with a shower of chopped parsley Eat immediately while everything is hot and cheesy

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Sweet slow caramelized onions are my favorite part I always sneak a taste before mixing them in and my kids have learned to hover nearby for a sample too The first time we made this we could not believe how filling and satisfying it was for a vegetarian dinner

Storage Tips

Store leftover Käsespätzle in an airtight container in the fridge It keeps well for three days and the flavors blend even more Reheat gently on the stovetop with a splash of milk or water to help loosen everything if it seems thick

Ingredient Substitutions

If you do not have Emmental cheese try Swiss cheese or even a mild cheddar for a twist Gruyère adds a touch of nuttiness and works well Onions can be switched for leeks or shallots for a different kind of sweetness and flavor

Serving Suggestions

Serve with a crisp green salad tossed in a light vinaigrette to balance the richness At Oktoberfest it is often paired with bratwurst or roast pork but it truly shines on its own as a main dish

German Tradition

Käsespätzle is the southern German answer to macaroni and cheese Traditionally served in Swabia and the Bavarian Alps where both dairy and wheat are abundant It is a favorite after a day outside in cold weather and is often enjoyed at family gatherings or mountain lodges

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Recipe FAQs

→ What is the key to fluffy spätzle?

Use fresh eggs, mix the dough until just combined, and avoid overcooking the noodles to keep them tender.

→ Can I substitute the Emmental cheese?

Yes, Swiss or Gruyère work well and offer a similar melt and flavor profile for this dish.

→ How do I caramelize the onions?

Slice onions thinly, then sauté in butter over medium heat until golden and sweet, usually for about 10 minutes.

→ Should the dish be served immediately?

Yes, serve while the spätzle is hot and the cheese is melty for the best flavor and texture.

→ How can I garnish for extra flavor?

A sprinkle of fresh chopped parsley adds color and a bright herbal note to balance the richness.