Easy Käsespätzle Recipe (German Cheese Spätzle)
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!Included in my cookbook 'German Home Kitchen' - cozy and cheesy
What you need
oz spaghetti noodles, or one batch of homemade Spätzle - so worth it!
oz butter, for coating your cooked Spätzle in
oz cheese, shredded, use a mixture of Emmentaler and Bergkäse (Swiss mountain cheese) or Gruyère. I also like using a mixture of young and aged Gouda (about half and half), especially when making this meal for kids.
yellow onion, cut into thin rings or half rings
tbsp all purpose flour, for coating the sliced onion
chive, finely chopped, as garnish
Instructions
0 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). 1 In the meantime, cut your onion(s) into thin rings or half rings, when coat in the flour. 2 Heat 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. 3 Drain your Spätzle and immediately toss in 2 Tablespoons of butter (30 grams). 4 In 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. 5 Serve with a green salad, on its own, or as a side.View original recipe
