Easy Käsespätzle (German Cheese Spätzle)
Käsespätzle (German Cheese Spaetzle) are that comfort meal that waits for you at the end of the Alpine ski slopes (along with a cold beer of course). These iconic, cheesy noodles topped with crisp, caramelized onions are addictive (and nothing like mac and cheese). Originally from Germany’s southwestern Swabia region, Käsespätzle are now popular all across Germany. I can’t wait for you to try my easy Käsespätzle recipe!
Servings: 4 servings
Calories: 501kcal
Equipment
- 1 Box Grater for shredding your cheese, this one has become a quick favorite!
- 1 colander
Ingredients
- 200 grams Spätzle noodles (uncooked) or one batch of homemade Spätzle - so worth it!
- 30 grams butter for coating your cooked Spätzle in
- 150 grams cheese shredded, use a mixture of Emmentaler and Bergkäse (Swiss mountain cheese) or Gruyère. I also like using a mixture of young and aged Gouda (about half and half), especially when making this meal for kids.
- 1 large yellow onion cut into thin rings or half rings
- 1 Tablespoon all-purpose flour for coating the sliced onion
- 45 grams butter to cook your onion slices in
- chives finely chopped, as garnish
Instructions
- Heat up some salted water in a large pot to cook your Spätzle in, then cook your noodles according to package instructions (or make a homemade batch - so worth the flavor upgrade).200 grams Spätzle noodles (uncooked)
- In the meantime, cut your onion(s) into thin rings or half rings, when coat in the flour.1 large yellow onion, 1 Tablespoon all-purpose flour
- Heat 45 grams of butter (3 Tablespoons) in a large skillet over medium to medium high heat. Add the flour-coated onion rings and cook until caramelized and crispy, about 5 to 10 minutes.45 grams butter
- Drain your Spätzle and immediately toss in 2 Tablespoons of butter (30 grams).30 grams butter
- In a serving bowl, layer the noodles while still hot with the shredded cheese, finishing with noodles. Then top with the crisp-fried, caramelized onions and chopped chives.150 grams cheese, chives
- Serve with a green salad, on its own, or as a side.
Video
Notes
Leftovers: Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, put in an oven-safe dish, cover with foil and bake for 10 to 20 minutes or until reheated.
Nutrition
Calories: 501kcal | Carbohydrates: 41g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 378mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 3mg | Calcium: 296mg | Iron: 1mg