Entree: Germany – Wurttemberg – Käsespätzle (Southern German egg noodles baked with melted alpine cheese and caramelized onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 4 large eggs (≈200 g)
- 1/2 cup (120 ml) milk
- 1/2 tsp (3 g) salt, plus more for boiling
- 1/8 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 ml) unsalted butter for dough
- Water for boiling
- 8 oz (225 g) Emmental or Gruyère cheese, grated
- 4 tbsp (56 g) unsalted butter (for tossing and baking)
- 2 tbsp (30 ml) vegetable oil (for frying onions)
- 2 large yellow onions (≈400 g), thinly sliced
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped chives or parsley for garnish (optional)

Instructions

1. In a large bowl combine flour, 4 large eggs (≈200 g), milk (120 ml), 1/2 tsp (3 g) salt and nutmeg; mix to a thick batter. Stir in 2 tbsp (30 ml) butter until smooth. Let batter rest 10–15 minutes.
2. Bring a large pot of salted water to a rolling boil. Using a spätzle maker, colander with large holes, or a knife and cutting board, press or drop batter into boiling water. Cook spätzle until they float plus about 1 minute; remove with a slotted spoon and transfer to a colander to drain.
3. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add sliced onions (≈400 g) and cook slowly, stirring occasionally, until deep golden brown and caramelized, about 25–30 minutes. Remove and set aside.
4. Preheat the oven to 400°F (200°C). In a large ovenproof dish or skillet, melt 4 tbsp (56 g) butter. Add half the cooked spätzle, sprinkle with half the grated cheese (112 g), then layer remaining spätzle and remaining cheese. Season with pepper and a pinch of salt if needed.
5. Bake in the preheated oven until cheese is bubbling and beginning to brown, about 10–15 minutes. Remove and top with the caramelized onions.
6. Garnish with chopped chives or parsley if using and serve immediately.