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German Cheese Spaetzle, commonly known as Käsespätzle, blends soft noodles with gooey cheese and sweet onions for an amazing meal. Think of it as Germany's take on mac and cheese—it works great as the star of dinner or alongside other dishes. It's guaranteed to make everyone at the table happy, no matter if it's just a regular weeknight or you're celebrating something special.
The Unique Charm of Käsespätzle
What makes Käsespätzle truly stand out is how all its flavors work together. The soft, bouncy homemade noodles pair perfectly with the melty, nutty cheese blend. When you add those slowly browned onions with their natural sweetness, every forkful becomes something you can't stop eating. It's down-to-earth food with a touch of class that shows off why German cooking is so loved.
What You'll Need for Käsespätzle
- Spaetzle: You can make them yourself or buy them ready-made—they need flour, eggs, milk (water works too) and some nutmeg for extra taste.
- Cheese: Mix Emmentaler and Gruyere for the best flavor combo; throw in some cheddar or Jarlsburg if you want to mix things up.
- Onions: Brown or yellow ones work best, cooked slowly until they turn sweet.
- Butter: You'll need this to brown the onions and coat the noodles.
- Breadcrumbs (optional): Lightly toasted in butter for a nice crunch on top.
- Parsley (optional): Sprinkle some on top to add freshness and color.
Perfect Onion Browning Technique
- Cut Your Onions
- Go for thin slices of brown or yellow onions. Don't worry about using too many—they'll shrink down a lot as they cook.
- Take Your Time
- Melt some butter in your pan over low heat and add your sliced onions. Stir them now and then, letting them cook slowly without burning. A little salt helps pull out moisture and makes them taste better.
- Watch for the Color
- Let them cook until they turn a rich golden-brown. It'll take around 45 minutes, but this slow process is what gives them that amazing sweet flavor.
Getting Your Spaetzle Ready
You don't need much to make spaetzle at home. Just mix up eggs, flour, milk and a bit of nutmeg into a smooth batter. Push this through a spaetzle tool or even a colander into a pot of boiling salted water. When they float to the top, they're done. Drain them and toss with butter so they don't stick together. If you're using the store-bought kind, just follow what the package says and finish with a bit of butter.
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Putting It All Together
Grease a baking dish and spread your buttered spaetzle inside. Cover them with lots of grated cheese, then top with your browned onions. For a deeper dish, you can make multiple layers of noodles, cheese and onions. Pop it in the oven at 375°F (190°C) and bake it uncovered for about 15-20 minutes until the cheese gets all bubbly and melty. Let it sit for a few minutes before you dig in.
Different Ways to Make It and Keeping Leftovers
Want to change things up? Try cooking some bacon pieces with your onions. Or make Jägerspätzle by adding a mushroom sauce on top. Leftovers stay good in the fridge for about 3 days if you keep them in a sealed container. You can even prep this ahead and freeze it before the baking step—it'll last up to 3 months. Just let it thaw in your fridge overnight when you're ready to heat and eat.
Frequently Asked Questions
- → What are the best cheeses to use?
Gruyere and Emmentaler are the go-to options for this dish. However, you can swap in cheeses like sharp cheddar or Jarlsburg for a twist. Stick with good melting cheeses for the best gooey texture.
- → Can I cook this in advance?
Totally! You can assemble this dish and freeze it for later. Just pop it in the oven when you’re ready for a quick, no-fuss meal.
- → Why do the onions take so long to cook?
Onions need time to slowly cook and develop their natural sugars. Rushing the process means missing out on that rich, sweet flavor and lovely golden color.
- → Are there other ingredients I can add?
Sure thing! Crisp bacon or crispy breadcrumbs work great. For an earthy kick, you could also try pairing it with a savory mushroom gravy, making it Jägerspätzle.
- → Which type of onion should I use?
Go with yellow or brown onions. These have a nice balance of sweetness and depth, making them perfect for caramelizing the right way.
Conclusion
Simple but packed with flavor, this German favorite layers soft spaetzle noodles with loads of Emmentaler and Gruyere, topped off with perfectly caramelized onions. It’s warming comfort food with optional additions like bacon or a rich mushroom gravy.