Entree: Germany – Swabia – Käsespätzle (Soft egg noodles tossed with melted Alpine cheese and topped with caramelized onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 2 cups (250 g) all-purpose flour
- 4 large eggs (approx. 200 g)
- 1/2 cup (120 ml) milk
- 1/2 tsp (3 g) salt, plus more for boiling water
- Pinch ground nutmeg
- 4 tbsp (60 g) unsalted butter, divided
- 8 oz (225 g) Emmental or Gruyère cheese, grated
- 2 large onions (about 300 g), thinly sliced
- 1–2 tbsp (15–30 ml) vegetable oil for frying onions
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. In a large bowl whisk together flour and salt. Add eggs, milk, and nutmeg and beat until a thick, sticky batter forms; let rest 10 minutes.
2. Meanwhile, heat a large pot of salted water to a rolling boil. Prepare a spaetzle press or colander with large holes over the pot.
3. Press or scrape batter through the spaetzle tool into boiling water in batches. When the spätzle float (about 1–2 minutes), remove with a slotted spoon and transfer to a large bowl.
4. Toss the drained spätzle with 2 tbsp (30 g) butter and half the grated cheese so it melts into the noodles.
5. In a skillet, heat oil and 2 tbsp (30 g) butter over medium heat. Add sliced onions and cook, stirring occasionally, until deeply browned and caramelized, about 20–25 minutes. Season with a little salt and pepper.
6. Layer spätzle and remaining cheese in a buttered skillet or shallow baking dish, finishing with cheese on top. Place under a hot broiler or in a 425°F (220°C) oven for 5–8 minutes until cheese is bubbling and lightly browned.
7. Remove, top with caramelized onions and chopped parsley if using, and serve immediately.