cheese spaetzle

German Cheese Spaetzle - or Käsespätzle - is the perfect hearty dish. Made from homemade spaetzle and shredded Emmental cheese, this not-too-healthy-but-oh-so-yummy dish is topped with fried onions and parsley for added crunch and flavor!

Käsespätzle (German Cheese Spaetzle)

noodles

Emmental cheese (grated)

onion

butter

pepper

parsley

Peel the onion and cut it into thin rings. Heat approximately 2 tablespoons of butter in a medium-sized frying pan. Add the onions and sauté them on medium heat until brown. Stir regularly. Make sure to watch them closely towards the end as they can go from browned to burned quite quickly. If you are unsure, turn down the heat and fry the onions slower.

Melt the other 2 tablespoons of butter in a large frying pan and add the spaetzle. When the spaetzle are warm, sprinkle a little bit of grated cheese on top and stir. Sprinkle some more cheese on and stir again. Repeat until you have used up all the cheese. Now stir regularly until the cheese has fully melted.

Add salt and pepper to taste. Garnish the cheesy spaetzle with crispy onions and freshly chopped parsley. Käsespätzle tastes great with a fresh green salad.

K&auml;sesp&auml;tzle with made from scratch sp&auml;tzle noodles (or store-bought if you prefer). Melty cheese and a healthy dose of sauteed onions make this decadent dish a beer garden menu favorite and a homemade comfort food.&nbsp;

Käsespätzle

flour, (all purpose)

tsp salt

tsp nutmeg

thyme

eggs,

milk

spätzle

sunflower oil

onion,

cheese cheese

chives

In the bowl of a stand up mixer...

In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle. 

Add the beaten eggs, then the milk. Turn...

Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes. 

The dough will begin pulling off from the...

The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles. 

Boil about 2 quarts of water (with a...

Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles. 

Once the spätzle begins to float to the...

Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.

In a large pan heat the oil and...

In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.  

Turn oven on to 400 F.

Melt 1 1/2 tbsp butter in a pan...

Melt 1 1/2 tbsp butter in a pan over medium-high heat and toss about 2 1/2 cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.

Transfer the browned spätzle to a casserole dish...

Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.

Brown more spätzle following the above steps, add...

Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese. 

Bake for 10 minutes, take out of the...

Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve. 

A delicious, simple, hearty egg noodle recipe that&#039;s one of Germany&#039;s most beloved side dishes.

Spaetzle

flour (all purpose flour)

eggs

water

nutmeg (ground)

butter (unsalted)

parsley (optional, fresh parsley, minced)

In a large bowl combine flour, eggs, and ground nutmeg. Beat with a hand mixer and slowly pour water into the batter. Continue to beat until the batter has a thick and sticky consistency.

Cover the bowl with a towel and rest in the fridge for 15 minutes.  

Making the Batter

Fill a large pot with water and bring to a boil. Add a tablespoon of salt.

Place the spaetzle maker on top of the pot. Wet the scraper.

Pour a little bit of the batter on top of the spaetzle maker. Use the scraper to push the batter through the holes of the spaetzle maker into the simmering water.

Cook until the spaetzle rise to the top. About 2-3 minutes. Use a slotted spoon and transfer the cooked spaetzle into an empty bowl. Repeat until you&#039;ve used up the batter.

Cooking

Melt butter in a large frying pan. Toss the cooked spaetzle in the melted butter and fry for about a minute. Sprinkle with fresh parsley.

Pan-Frying

https://content.jwplatform.com/videos/pZe33u0L.mp4

Learn how to make authentic German Spätzle from scratch. This classic German egg noodle side dish is delicious, easy to make, and you just need a handful of ingredients you&#039;ll already have in your fridge and pantry.

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