Käsespätzle Eintopf with Caramelized Onions

A hearty and comforting one-pot Käsespätzle featuring browned butter and sweet, crispy caramelized onions. This dish is a cheesy and delicious twist on a classic German favorite.

Prep Time

15 minutes

Total Time

45 minutes

Calories

785

Level

Medium

Yields

4 servings

Cost

£2.90

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

500gSpätzle(Dried or fresh)

£2.50

2largeOnions(Sliced thinly)

£0.80

6tbspButter(Unsalted)

£0.75

1tspBrown sugar(Optional, for caramelized onions)

£0.05

150gGrated Gruyère cheese

£3.00

150gGrated Emmental cheese

£2.25

125mlHeavy cream

£1.00

PinchNutmeg(Freshly grated)

£0.10

To tasteSalt

To tasteBlack pepper(Freshly ground)

£0.05

250mlVegetable broth(Or water)

£0.50

2tbspFresh Parsley(Chopped, for garnish)

£0.60

Total Cost

£11.60

£2.90 per serving

The Method

1
Preheat oven to 180°C (350°F).
2
Slice the onions thinly. In a large oven-safe pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 20-25 minutes. Add the brown sugar (if using) during the last 5 minutes of cooking. Remove the onions from the pot and set aside.
3
In the same pot, melt the remaining 4 tablespoons of butter over medium heat. Cook until the butter browns and smells nutty, about 3-5 minutes. Be careful not to burn it.
4
Add the spätzle to the pot with the browned butter. Cook for 2-3 minutes, stirring to coat the spätzle.
5
Pour in the vegetable broth (or water) and bring to a simmer. Season with salt, pepper, and nutmeg.
6
Reduce heat to low, cover the pot, and cook for 10-12 minutes, or until the spätzle is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
7
Remove the pot from the heat. Stir in the Gruyère and Emmental cheeses until melted and smooth. Then stir in the heavy cream.
8
Top the Käsespätzle with the caramelized onions. Place the pot in the preheated oven for 5-10 minutes to let the cheese melt completely and the top gets bubbly. You can also broil for the last minute or two for extra browning.
9
Remove from the oven and garnish with chopped fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

785 kcal / 3284 kJ

Carbs

69g

27% of RDA

Fat

44g

63% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For extra flavor, you can add a clove of minced garlic to the pot with the butter before browning it.

If you don't have Gruyère or Emmental, you can substitute other melting cheeses like fontina, mozzarella, or cheddar. However, the flavor profile will be different.

If the Käsespätzle becomes too thick, add a splash of milk or broth to thin it out.

You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days.

For a richer flavor, use homemade Spätzle.

Cooking Equipment

Large oven-safe pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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