Käsespätzle (Cheese Spätzle with Crispy Onions)
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Egg spätzle layered with melted Emmental and Gruyère, baked until bubbling and finished with deeply caramelised onions.
Always check the labels of the products you use.
Method
- 1
Caramelise the onions. Cook the sliced onions in the butter and oil in a large frying pan over medium heat for 25-30 minutes, stirring more frequently as they darken, until deep golden and crisp at the edges. This slow cooking drives off the onions' water and lets their natural sugars caramelise, which is what builds the sweet, savoury flavour. Season with a pinch of salt and drain on paper towel.
- 2
Preheat the oven. Preheat the oven to 200°C (180°C fan) at least 20 minutes ahead, and butter the ovenproof dish, keeping it warm.
- 3
Make the batter. Whisk the flour, salt and nutmeg together, then in a separate jug whisk the eggs with the milk. Beat the egg mixture into the flour with a wooden spoon for 2-3 minutes, until smooth, thick and elastic, dropping slowly off the spoon in ribbons and showing small bubbles - this is what gives the dumplings enough structure to hold together.
- 4
Rest the batter. Leave the batter to rest for 20 minutes before cooking.
- 5
Cook the spätzle. Bring 4 litres of water to a simmer with the 32 g salt. Working in 3 batches, press the batter through a spätzle maker, or through a colander held over the pot with a spatula. They're ready about 1 minute after they float; cook 30 seconds more, then lift out with a slotted spoon and drain well.
- 6
Layer with cheese. As each batch of spätzle is drained, tip it straight into the warm buttered dish and scatter over a third of the mixed Emmental and Gruyère. Layering while the pasta is still hot means each batch melts its share of cheese as you go, rather than everything sitting on top cold.
- 7
Bake. Bake for 8-10 minutes, until the cheese is fully melted and bubbling across the top.
- 8
Top and serve. Scatter the crispy onions, chives and black pepper over the top and serve immediately, while the cheese is still molten.
Storage
Leftovers keep covered in the fridge for up to 2 days. Reheat in a 180°C oven, covered with foil, until the cheese is molten again and the dish is piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- wooden spoon
- large pot (at least 5 litres)
- spätzle maker, or a colander or perforated tray with 5-6 mm holes
- slotted spoon or spider strainer
- large frying pan
- ovenproof dish about 20 x 30 cm
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 735 kcal |
| Protein | 32.6 g |
| Carbohydrate | 70.6 g |
| of which sugars | 7.1 g |
| of which free sugars | 0 g |
| Fat | 35.5 g |
| of which saturates | 17.2 g |
| Fibre | 4 g |
| Salt | 2.1 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
