Cheese spaetzle topped with crispy fried onions and chives

“2015 0718 Käsespätzle Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed

Cheese Spaetzle

with crispy fried onions and mountain cheese

1 hr (40 min active) · Medium

You'll need: Stovetop · Oven · Baking Dish

Text written with AI assistance and reviewed by our editors

The batter has to form bubbles – that's what makes the spaetzle nice and light. And yes: the fried onions are the secret stars.

Ingredients for 4 servings

4 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

  • For the spaetzle
  • 400 gPlain flour (type 405) (≈ 14 oz)
  • 4Eggs (≈ 240 g · ≈ 8 oz)
  • 150 mlWater (≈ ¾ cup)
  • 1 tspSalt (≈ 5 g · ≈ ¼ oz)
  • For layering
  • 200 gAlpine cheese, grated (≈ 7 oz)
  • 2 pinchesPepper (≈ 0.6 g · ≈ ¼ oz)
  • For the fried onions
  • 3Onions (≈ 240 g · ≈ 8 oz)
  • 3 tbspButter (≈ 36 g · ≈ 1¼ oz)
  • ½ bunchChives (≈ 15 g · ≈ ½ oz)

Contains: Gluten, Eggs, Milk

Method

  1. Step 1: Beat the flour, eggs, salt and water vigorously with a wooden spoon until the batter forms bubbles. Leave to rest for 10 minutes.

    Timer: 10 min

  2. Step 2: Cut the onions into thin rings. Heat the butter in a frying pan and fry the onions over medium heat for 15 minutes until golden brown.

    Timer: 15 min

  3. Step 3: Preheat the oven to 180 °C (conventional). Grate the cheese.

    Oven converted: 160 °C fan = 180 °C conventional · 350 °F · gas mark 4

  4. Step 4: Bring plenty of salted water to the boil. Press the batter into the water in batches using a spaetzle press. As soon as the spaetzle float to the top, lift them out with a slotted spoon.

  5. Step 5: Layer the spaetzle and cheese alternately in a baking dish and season with pepper. Let the cheese melt in the oven for 10 minutes.

    Timer: 10 min

  6. Step 6: Serve with the fried onions and chives.

Tips

  • No spaetzle press? Spread the batter on a wet board and scrape it into the water with a knife.
  • Go ahead and make a double batch of fried onions – experience shows they vanish while you're still cooking.

Swaps

  • Instead of mountain cheese: half Emmental, half Gouda.
  • For more freshness: serve with a green salad with a vinaigrette.

Storage

Keeps for 2 days in the fridge. Reheat in a frying pan with a little butter – that gives you crispy edges.

Nutrition per serving

Nutrition per serving
Calories715 kcal
Protein32 g
Carbohydrates76 g
Fat30 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

  • Cover image: “2015 0718 Käsespätzle Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits