Easy Käsespätzle (German Cheese Spätzle)
Serves 4
10 mins prep
10 mins cook
20 mins total
Käsespätzle (German Cheese Spaetzle) are that comfort meal that waits for you at the end of the Alpine ski slopes (along with a cold beer of course). These iconic, cheesy noodles topped with crisp, caramelized onions are addictive (and nothing like mac and cheese). Originally from Germany’s southwestern Swabia region, Käsespätzle are now popular all across Germany. I can’t wait for you to try my easy Käsespätzle recipe!
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Heat up some salted water in a large pot to cook your Spätzle in, then cook your noodles according to package instructions (or make a homemade batch - so worth the flavor upgrade).
100 grams Spätzle noodles (uncooked)In the meantime, cut your onion(s) into thin rings or half rings, when coat in the flour.
½ large yellow onion½ Tablespoon all-purpose flourHeat 45 grams of butter (3 Tablespoons) in a large skillet over medium to medium high heat. Add the flour-coated onion rings and cook until caramelized and crispy, about 5 to 10 minutes.
22 ½ grams butterDrain your Spätzle and immediately toss in 2 Tablespoons of butter (30 grams).
15 grams butterIn a serving bowl, layer the noodles while still hot with the shredded cheese, finishing with noodles. Then top with the crisp-fried, caramelized onions and chopped chives.
75 grams cheesechivesServe with a green salad, on its own, or as a side.
