Entree: Austria – Tyrol – Kasspatzln (Tyrolean cheese spaetzle baked with caramelized onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 4 large eggs, approx. 200 g total
- 1 cup (240 ml) milk
- 1 tsp (6 g) salt, plus more for boiling water
- 1/4 tsp (1 g) ground nutmeg
- 6 tbsp (85 g) unsalted butter, divided
- 10 oz (285 g) Bergkäse or Emmental cheese, grated
- 2 large onions, thinly sliced
- 1 tbsp (15 ml) vegetable oil (for onions)
- Fresh chives or parsley, chopped, for garnish
- 1 qt (1 L) water for boiling spaetzle

Instructions

1. Whisk flour, eggs, milk, 1 tsp salt, and nutmeg in a bowl until a thick, sticky batter forms; let rest 10 minutes.
2. Bring a large pot of salted water to a boil. Working in batches, press batter through a spaetzle maker or coarse colander into boiling water; cook until spaetzle rise to the surface, about 1–2 minutes, then scoop out with a slotted spoon and transfer to a bowl.
3. Melt 2 tbsp (28 g) of the butter in a large skillet over medium heat, add the spaetzle and toss gently to coat; stir in half the grated cheese so it begins to melt.
4. In a separate skillet, heat vegetable oil and 4 tbsp (57 g) butter over medium-low and add sliced onions. Cook slowly, stirring often, until deeply golden and caramelized, about 25–30 minutes; season with a pinch of salt.
5. Preheat the oven to 375°F (190°C). Layer half the spaetzle-cheese mixture in a buttered 9x13-inch (23x33 cm) baking dish, sprinkle half the remaining cheese, add the rest of the spaetzle, top with remaining cheese and the caramelized onions.
6. Bake until the top is golden and cheese is bubbly, about 15–20 minutes. Garnish with chopped chives or parsley and serve hot.