Cheesy German Spaetzle (Print Version)
# Ingredients:
01 -
1 Big Batch of Freshly Made Spaetzle Pasta.
02 -
3 Big Onions.
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1/4 Cup Butter (plus extra if needed).
04 -
2 Cups of Grated Gruyere Cheese.
05 -
2 Cups of Shredded Emmentaler Cheese.
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1 Spoonful of Chopped Parsley (optional for garnish).
07 -
To Make Spaetzle: 4 Tablespoons of Durum Semolina Flour.
08 -
To Make Spaetzle: 3 Cups of Plain Flour.
09 -
To Make Spaetzle: 2 Large Eggs.
10 -
To Make Spaetzle: 1 Tablespoon of Melted Butter.
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To Make Spaetzle: 1/8 Teaspoon of Ground Nutmeg.
12 -
To Make Spaetzle: 1 Teaspoon of Fine Salt.
# Instructions:
01 -
Peel and cut onions into tiny slices. Shred the cheese. Prepare all your ingredients, especially the spaetzle components, so everything’s close by when needed.
02 -
In a wide skillet, toss onions in with butter and a little salt. Let them slowly turn golden-brown over low heat. Stir often to keep them from burning. It should take about 45 minutes. For a quicker start, use medium heat first, then lower it when they soften.
03 -
While the onions are softening, follow the steps to prepare the spaetzle pasta.
04 -
Mix the spaetzle noodles with a few small pieces of butter in a baking dish. Sprinkle the grated cheese over them. Top it off with the caramelized onions once they’re ready.
05 -
Pop into a hot oven until the cheese is completely melted and starting to bubble, which should take about 10 to 15 minutes.
06 -
Serve while it’s hot and, if you like, sprinkle fresh parsley on top.
# Notes:
01 -
Layer everything in a deep oven-safe dish.
02 -
You can make it ahead of time and freeze it.
03 -
Top with buttery toasted bread crumbs if you'd like.
04 -
For extra flavor, add mushrooms or crispy bacon.