Käsespätzle (Austrian Cheese Spaetzle with Crispy Onions)
In short: Soft egg spaetzle layered with melted Alpine cheese and topped with sweet, crispy fried onions. Mountain comfort food in one pan. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 15 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Käsespätzle is the macaroni and cheese of the Alps: small, soft egg noodles tossed in layers with melted mountain cheese and crowned with golden fried onions. The batter is simple, made with flour, eggs, milk and a little salt, and pressed or scraped into boiling water. Use a strong Alpine cheese such as Bergkäse or Emmental, mixed if you like, and serve straight from the pan with a green salad or applesauce on the side.
Instructions
- Mix the flour, salt and nutmeg in a large bowl. Add the eggs and milk and beat vigorously with a wooden spoon for 3 to 4 minutes until the batter is smooth, thick and glossy and falls from the spoon in heavy ribbons. Rest it for 15 minutes.
- Melt the butter with the oil in a wide pan over medium heat. Cook the onions for 20 to 25 minutes, stirring now and then, until deep golden and sweet. Season and keep warm.
- Heat the oven to 100°C (210°F) and put a large ovenproof dish inside to warm. Bring a large pot of generously salted water to a simmer.
- Press the batter through a spaetzle press or a large-holed colander into the simmering water, or scrape it in thin strips from a small wet board with a knife. Work in 3 batches.
- Cook each batch for 2 to 3 minutes, until the spaetzle float to the surface. Lift them out with a slotted spoon and let them drain.
- Layer the hot spaetzle in the warm dish with the cheese, starting with spaetzle and finishing with cheese. Give it 2 to 3 minutes in the oven so the cheese melts into strings.
- Pile the fried onions on top, scatter with chives and serve at once, straight from the dish.
Tips
- The batter should be thick and fall slowly from the spoon. If it is too runny, add flour a spoonful at a time. If it is too stiff, thin it with a little milk.
- No spaetzle press? Use a colander with large holes, or scrape the batter from a small chopping board into the water with a knife.
Questions and answers
What cheese is best for Käsespätzle?
A strong, meltable Alpine cheese such as Bergkäse, Emmental or a mix of both. Add a little mature cheese for a sharper taste, and avoid mild cheeses, which turn bland.
Can I make Käsespätzle ahead?
Cook the spaetzle a day ahead, toss them with a little oil and keep them chilled. Layer them with cheese and heat in a 180°C (350°F) oven for 15 minutes before adding the onions.
What is the difference between spaetzle and gnocchi?
Spaetzle are soft egg noodles made from a wet batter pressed or scraped into boiling water. Gnocchi are dumplings made from a firmer dough, usually potato, shaped by hand.
How long does it take to make Käsespätzle (Austrian Cheese Spaetzle with Crispy Onions)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Käsespätzle (Austrian Cheese Spaetzle with Crispy Onions)?
About 690 kcal per serving, with 29 g of protein, 71 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 71 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
