Käsespätzle with Roasted Onions
Käsespätzle are a classic Swabian-Bavarian dish made from homemade spätzle, layered with savory mountain cheese and baked, then served with caramelized onions. A hearty, mild dish for two people.
By Beeny · 2 servings · 35 minutes
Ingredients
- 250 g Flour (Type 405)
- 3 Stück Eggs
- 100 ml Water
- 1 TL Salt
- 1 Prise Pinch of nutmeg
- 150 g Bergkäse or Emmental, grated
- 2 Stück Onions
- 40 g Butter
- 1 Bund Bunch of chives
- 1 Prise Pinch of pepper
Method
- Stir the flour, eggs, water, salt and nutmeg together in a bowl to form a smooth, elastic dough. Let the dough rest for about 10 minutes.
- Bring a large pot of salted water to a boil. Press or drip the dough in portions into the boiling water through a coarse sieve or over a spätzle board with a knife.
- Cook the spätzle until they rise to the surface after about 2 to 3 minutes. Then remove them with a slotted spoon and let them drain.
- Preheat the oven to 200 °C top and bottom heat. Butter an ovenproof dish and layer the spätzle with the grated cheese, finishing with cheese on top.
- Place the dish in the oven for about 10 minutes, until the cheese has melted and is lightly browned.
- While baking, cut the onions into fine rings or cubes and fry them in the remaining butter over medium heat until golden brown.
- Finely chop the chives. Season the Käsespätzle with pepper, sprinkle with the roasted onions and chives, and serve immediately.