Entree: Germany – Bavaria – Käsespätzle (Soft egg noodles tossed with melted alpine cheese and caramelized onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 4 large eggs, approx. 7 oz (200 g) total
- 1/2 cup (120 ml) milk
- 1/2 tsp (3 g) salt
- Pinch of freshly grated nutmeg (optional)
- 3 tbsp (45 g) butter, divided
- 2 tbsp (30 g) butter for tossing
- 8 oz (225 g) Emmental cheese, grated
- 4 oz (115 g) aged alpine cheese (Bergkäse or Gruyère), grated
- 2 large onions, thinly sliced, about 12 oz (340 g) total
- Salt
- Freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. In a mixing bowl, whisk together 2 cups (240 g) flour and 1/2 tsp (3 g) salt. In a separate bowl, beat 4 large eggs (approx. 7 oz / 200 g) with 1/2 cup (120 ml) milk and a pinch of nutmeg. Pour the wet ingredients into the flour and stir until a thick, sticky batter forms; let rest 10 minutes.
2. Bring a large pot of salted water to a rolling boil. Using a spätzle press, board, or colander with large holes, press or scrape the batter into the boiling water. Work in batches to avoid overcrowding.
3. Cook spätzle until they float and are tender, about 2–3 minutes after they rise. Scoop out with a slotted spoon into a bowl and toss with 2 tbsp (30 g) butter to prevent sticking. Repeat with remaining batter.
4. While spätzle cook, melt 3 tbsp (45 g) butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, and cook slowly, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Remove half the onions and keep warm for topping.
5. Preheat the broiler (or oven to 400°F / 200°C if preferred). In a large ovenproof skillet or 9x13-inch (23x33 cm) baking dish, layer half the spätzle, then half the grated Emmental and alpine cheese. Add the remaining spätzle and top with remaining cheese.
6. Place the skillet under the broiler (or in the oven) just long enough for the cheese to melt and bubble, 3–6 minutes—watch carefully to avoid burning.
7. Remove from the oven, top with the reserved caramelized onions, a grind of black pepper, and the chopped parsley. Serve immediately as a hearty main.