German

Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions)

Name: Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions)
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 3 cups all-purpose flour; 1 cup milk; 1/2 cup water; 1.5 tsp salt; 1 pinch ground nutmeg; 2 cups shredded cheese (Bergkaese or Emmental); 3 tbsp butter; 2 large onions, thinly sliced; 2 tbsp fresh chives, chopped

Birgit @birgit1978

Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) is German home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Vegetarian Pescatarian Halal

Ingredients

Serves

The quantities follow this count.

3 cups all-purpose flour
1 cup milk
1/2 cup water
1.5 tsp salt
1 pinch ground nutmeg
2 cups shredded cheese (Bergkaese or Emmental)
3 tbsp butter
2 large onions, thinly sliced
2 tbsp fresh chives, chopped

How to cook it

Whisk the flour, milk, water, salt, and nutmeg together into a thick, elastic batter that falls slowly off a spoon, then let it rest for 10 minutes.
Bring a large pot of salted water to a boil, press the batter through a spaetzle press (or scrape small strips off a wet cutting board) directly into the water, and cook for 2 to 3 minutes, until the spaetzle float; lift them out with a slotted spoon.
Meanwhile, melt half the butter in a skillet and fry the onions over medium heat for 12 to 15 minutes, stirring often, until deeply golden and crisp.
Layer the cooked spaetzle with the shredded cheese in a warm pot, folding gently over low heat until the cheese melts through and coats every strand.
Dot with the remaining butter, top with the crispy onions and chives, and serve immediately while the cheese is molten.

Watch how to cook Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions)

Someone making it start to finish, so you can see what the steps look like.

Käsespätzle Rezept | Spätzle selber machen Play the video

Serve it with

A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Blumenkohl mit Butterbroeseln (Cauliflower with Browned Butter Crumbs)
  
  25 min
What it is eaten with
- Bratkartoffeln (German Pan-Fried Potatoes)
  
  25 min
The sharp little thing
- Apfelmus (German Applesauce)
  
  20 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Backfisch (Pan-Fried Breaded Plaice)
Gluten	Yes	Bratkartoffeln (German Pan-Fried Potatoes)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 670 kcal
Protein: 27 g
Carbs: 79 g
Fat: 27 g
Fiber: 4 g
Sugar: 7 g
Sodium: 1240 mg
Saturated fat: 17 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner and lunch. Nothing in the calendar rules it out, so it is a year round dish.