kasespatzle

Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions.&nbsp; It's a favorite from Swabia, Germany!

German Cheese Spaetzle (Schwäbische Käsespätzle)

Homemade German Spätzle

butter

onions (, chopped)

salt

sugar

Salt

Preheat the oven to 400 degrees F.  Butter a 9x13 (or a little smaller) casserole dish.

To make the caramelized onions:   Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized.  Halfway into it sprinkle with a little salt and sugar to help with the caramelizing.  Get the onions nice and brown.

Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.

Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately.  This makes great leftovers!

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

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. 

Käsespätzle, elke wintersporter kent het wel. Zeker als je vegetarisch eet, want kasespatzl, of kasknöpfle, is namelijk een van de weinige vegetarische opties in Oostenrijk, Zuid Duitsland en Zwitserland. Maar dat vind ik niet erg, het is namelijk heerlijk! Het lijkt een beetje op mac 'n cheese, of pasta met kaas, maar dan op z'n Oostenrijks / Zwitsers. Een aanrader!

Super snelle käsespätzle

olijfolie

zout

peper

verse bieslook

gebakken uitjes

Kook de spatzle volgens de aanwijzingen op de verpakking gaar.&nbsp;

Snij de uien in ringen. Bak deze in een koekenpan met een scheut olijfolie. Bak een paar minuten tot de ringen licht bruin kleuren. Voeg een eetlepel water toe en laat de uien nog even 5 minuten verder pruttelen zodat de uien wat verder gaar worden.&nbsp;

Rasp in de tussentijd de bergkaas grof. Dit kan met een handrasp, of in de foodprocessor van een keukenmachine.&nbsp;

Voeg de pasta toe aan de uien en zet de koekenpan op laag vuur. Voeg nu ook de kaas toe, tot deze mooi is gesmolten. Breng op smaak met zout en peper. Je&nbsp;käsespätzle is al klaar!&nbsp;

Garneer het gerecht met wat vers geknipte bieslook en wat gebakken uitjes. Denk er een goed besneeuwde piste bij en waan je op wintersport :). Eet smakelijk!&nbsp;

Learn how to make authentic Gluten Free Spaetzle at home with this easy recipe. These soft, chewy Austrian egg noodles are perfect tossed with butter, topped with melty cheese for Käsespätzle, or served alongside rich stews for a comforting meal.

Gluten Free Spaetzle

gluten free flour containing xanthan gum

nutmeg (optional)

eggs

Milk (or water, non dairy works as well)

In a medium bowl, combine the gluten free...

In a medium bowl, combine the gluten free flour, kosher salt and a pinch of nutmeg. Mix the ingredients together.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the two eggs.

Add the eggs and the milk (or your...

Add the eggs and the milk (or your liquid of choice) to the dry ingredients

With a dough whisk, whisk the ingredients together...

With a dough whisk, whisk the ingredients together until a thick, sticky dough forms. I like to whisk my dough about 2 minutes (with a few breaks)

Allow the Spätzle dough to rest for about...

Allow the Spätzle dough to rest for about 10 minutes while you get the water to a boil.

While the dough is resting, bring 4–6 quarts...

While the dough is resting, bring 4–6 quarts of water to a rolling boil. Salt it generously, just like pasta water.

Place your spätzlehobel (or other tool) over the...

Place your spätzlehobel (or other tool) over the boiling water. Follow your tool’s instructions if it differs.

Spoon some gluten free spaetzle dough into the...

Spoon some gluten free spaetzle dough into the hopper - fill it only halfway to two-thirds full.

Push the hopper briskly back and forth over...

Push the hopper briskly back and forth over the holes. Little irregular noodles will drop into the water.

Cook until the spätzle float. Once floating, let...

Cook until the spätzle float. Once floating, let them boil for 1–2 more minutes.

Using a slotted spoon, transfer the spätzle to...

Using a slotted spoon, transfer the spätzle to an ice bath. This stops the cooking and keeps them from getting too soft or mushy.

Once they are cooled off, transfer them to...

Once they are cooled off, transfer them to a colander or strainer and allow them to drain while you cook the rest of the spaetzle dough.

Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions.  It&#39;s a favorite from Swabia, Germany!

onions (, chopped (the more caramelized onions

I love making cheese spätzle with caramelized onions. This was a great recipe. I thought the ratios were spot on. I assembled it tonight and will bake and serve it with schnitzel tomorrow. I had a small bowl as a test, and it’s taking everything not to get a little more. I did not add nutmeg so as to go with a more authentic flavor. One change that I did make was I sautéed the spätzle with the caramelized onions to cook off any residual water and crisp the spätzle just a little.

This  dish is amazing! I will definitely be making this again when cooler weather comes. Soo good!

This recipe was delicious.  I was in a hurry so I used some dried Spaetzle made in Poland that I picked up at a discount grocery store.  gmifoods. com  I used about 11 oz of dried and it seemed to come out to about 4-5 cups of cooked spaetzle.   Will make this again.  I used Vidalia onions for their sweetness.  Yum

Love this recipe! I'm making it for my son to take in to his afternoon German class...any recommendations on how to possibly reheat it in a microwave? (I know, gasp...lol) Thanks in advance!

After returning from Germany and eating a version of this is Nuremberg, I searched everywhere for a recipe. This one was the closest.  It was made with more beef flavoring, so I added some beef broth. I like it more "liquid " y. It's fantastic that way. Thanks for the recipe.

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The most viewed kasespatzle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine