Käsespätzle (Cheese Spaetzle)
Homemade spaetzle layered with tangy mountain cheese and crispy fried onions.
- 50 min
- 1084 kcal / serving
- medium
- vegetarian
- Protein
- 51.5 g
- Fat
- 53.3 g
- Carbs
- 98.4 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g wheat flour type 405
- 3 eggs
- 75 ml water
- 1/2 tsp salt
- 150 g mountain cheese, grated
- 50 g Emmental, grated
- 2 onions
- 30 g butter
- 1/2 bunch chives
- Salt
- Pepper
Method
- Beat the flour, eggs, salt and water with a wooden spoon into a thick batter until it forms bubbles. Add the water gradually until the batter tears heavily from the spoon. Leave to rest for 15 minutes.
- Peel and halve the onions and slice them into thin strips. Fry them in the butter over medium heat, stirring, for 12–15 minutes until golden brown.
- Preheat the oven to 150 °C and warm a small baking dish in it.
- Bring plenty of salted water to the boil. Press the batter in batches through a spaetzle press or scrape it from a wet board into the simmering water.
- As soon as the spaetzle float to the surface, lift them out with a slotted spoon and drain well.
- Layer the hot spaetzle with the cheese in the warm dish, seasoning each layer lightly with pepper. Finish with cheese.
- Leave in the oven for 5–10 minutes until the cheese has melted. Meanwhile, finely chop the chives. Serve covered with the fried onions and sprinkled with chives.
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