Käsespätzle (cheese spätzle with fried onion)

Käsespätzle is the hearty, cheesy version of the classic egg noodle from Swabian and Austro-Bavarian cuisine: freshly cooked spätzle is tossed in layers with melted cheese and topped with crisp fried onion. It's a main dish in its own right, not just a side.

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Method

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1. Mix the flour, eggs, water and salt into a smooth, runny dough, and let it rest for 10 minutes. ⏱ Timer: 10 min
2. Drip the dough in strips through a spätzle sieve or board into boiling salted water, cook, then drain.
3. Fry the onion in oil over low heat for 15-20 minutes, until golden and sweet. ⏱ Timer: 15 min
4. Toss the cooked noodles in butter in a pan, layering with the grated cheese, until the cheese melts.
5. Pile the fried onion on top and serve sprinkled with chives.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the onion slowly over low heat, as that's the only way it becomes truly sweet and golden.
• Layer the cheese while the noodles are still warm so it melts nicely.
• Instead of Emmental, another good-melting cheese (such as Gouda) also works.
• The pile of fried onion on top is essential — it's what gives the dish its character.

Frequently asked questions

Is it good as a side too?

It's a hearty main on its own, but in smaller portions it can also be served as a side with roasts.

Can it be made with store-bought spätzle?

Yes, if there's no time to make the dough, fresh or dried store-bought spätzle is a fine base, just adjust the cooking time.

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