German Cheese Spaetzle

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 cups (200g) grated Emmental cheese (or any other Swiss cheese) 2 cups (200g) grated Emmental cheese (or any other Swiss cheese)
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 43g, 5g
• Protein: 17g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, salt, nutmeg, and black pepper until a smooth batter forms.
2. 2.
   Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook the spaetzle for about 2-3 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a colander to drain.
3. 3.
   Preheat the oven to 375°F (190°C).
4. 4.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, for about 15-20 minutes.
5. 5.
   In a greased baking dish, layer half of the cooked spaetzle, followed by half of the caramelized onions and half of the grated cheese. Repeat the layers with the remaining ingredients.
6. 6.
   Bake the German Cheese Spaetzle in the preheated oven for 25-30 minutes or until the cheese is golden and bubbly.
7. 7.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them into the batter to ensure a smooth consistency.
• Emmental cheese — If you can't find Emmental cheese, you can substitute it with Gruyere or Swiss cheese for a similar flavor.

Tips & Tricks

• For a twist, you can add crispy bacon or sautéed mushrooms to the layers of German Cheese Spaetzle.
• To achieve a crispier crust, broil the dish for a couple of minutes after baking.
• Serve the spaetzle immediately after baking to enjoy the gooey melted cheese.

Serving advice

German Cheese Spaetzle is best served hot, straight from the oven. It can be enjoyed as a main course accompanied by a fresh green salad or as a side dish to complement roasted meats.

Presentation advice

To present German Cheese Spaetzle beautifully, use an oven-safe baking dish that can be brought straight to the table. Garnish with fresh parsley for a pop of color.