German Spaetzle with Cheese (Käsespätzle) - Vegetarian

A comforting and cheesy German dish featuring homemade spaetzle, caramelized onions, and a generous helping of cheese.

Prep Time

25 minutes

Total Time

60 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.83/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

2cupsAll-purpose flour(Plus more for dusting)

£0.30

3Eggs(Large)

£1.00

0.5cupMilk(Whole milk recommended)

£0.15

0.3teaspoonNutmeg(Freshly grated is best)

£0.10

1teaspoonSalt(Plus more for seasoning water)

£0.01

0.3teaspoonGround Black Pepper(To taste)

£0.02

2Yellow Onions(Large, thinly sliced)

£0.60

4tablespoonsButter(Divided)

£0.50

1teaspoonBrown Sugar(Optional, for richer caramelization)

£0.01

1.5cupsGrated Gruyere Cheese

£4.50

1.5cupsGrated Emmental Cheese

£3.75

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£11.34

£2.83 per serving

Instructions

1.
**Make the Spaetzle:** In a large bowl, whisk together the flour, eggs, milk, nutmeg, salt, and pepper until a smooth, thick batter forms. The batter should be slightly sticky but not runny. Let the batter rest for at least 15 minutes.
2.
**Caramelize the Onions:** While the spaetzle batter rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Stir in the brown sugar (if using) during the last 5 minutes of cooking.
3.
**Cook the Spaetzle:** Bring a large pot of salted water to a boil. If using a spaetzle maker, place it over the pot and press the batter through the holes into the boiling water. If not using a spaetzle maker, you can use a colander with large holes or a flat knife to scrape small pieces of batter off a cutting board into the boiling water.
4.
The spaetzle will float to the surface when they are cooked. Remove them with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process. Drain well before proceeding.
5.
**Assemble the Käsespätzle:** Drain the spaetzle and return them to the large pot. Add the caramelized onions, Gruyere cheese, and Emmental cheese. Stir well to combine and melt the cheese.
6.
Continue stirring until the cheese is melted and the spaetzle are coated in a cheesy sauce.
7.
**Serve:** Serve immediately, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (280g)

785 kcal / 3284 kJ

Carbs

55g

21% of RDA

Fat

47g

67% of RDA

Protein

36g

72% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

10 g

11% of RDA

Sodium

1120 mg

49% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

The spaetzle batter should be thick enough to hold its shape but thin enough to be pressed through a spaetzle maker. Add a little more milk if the batter is too thick, or a little more flour if it is too thin.

Don't overcrowd the pot when cooking the spaetzle, or they will stick together. Cook them in batches if necessary.

For a richer flavor, use browned butter to cook the onions.

Feel free to use other types of cheese, such as Gouda or Swiss, if you prefer.

Cooking Equipment

Large pot

Large skillet

Spaetzle maker (optional)

Large bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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