Käsespätzle German Cheese Spaetzle (Print)
Tender homemade spätzle with creamy Emmental cheese and caramelized onions for ultimate comfort food.
# Ingredients:
→ Spaetzle Dough
01 -
250 grams all-purpose flour
02 -
4 large eggs
03 -
120 milliliters whole milk
04 -
1 teaspoon fine salt
05 -
0.25 teaspoon freshly ground nutmeg
→ Topping & Assembly
06 -
1 medium onion, thinly sliced
07 -
3 tablespoons unsalted butter
08 -
200 grams shredded Emmental cheese (or a mix of Swiss and Gruyère)
09 -
Freshly ground black pepper, to taste
10 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Combine flour and salt in a large mixing bowl. Make a well in the center, add eggs, milk, and nutmeg. Stir with a wooden spoon until the dough is thick and smooth.
02 -
Bring a large pot of salted water to a boil, then reduce to a simmer. Using a spaetzle maker or a colander with large holes, press the dough into the simmering water. Cook until spaetzle float to the surface, about 2–3 minutes. Remove with a slotted spoon, transfer to a bowl, and set aside.
03 -
In a large skillet, melt butter over medium heat. Add sliced onion and sauté until caramelized and golden, about 10 minutes.
04 -
Add cooked spaetzle to the skillet with caramelized onions. Gently stir in shredded cheese until melted and evenly combined.
05 -
Season with freshly ground black pepper and adjust salt if desired. Transfer to serving plates and garnish with chopped parsley. Serve immediately while hot.
# Notes:
01 -
For lighter spaetzle, avoid overmixing the dough and use only enough milk to bind ingredients.