Cheese Spätzle

Cheese spätzle/spaetzle or Käsespätzle is a southern German side dish. Spätzle is basically an egg noodle, and it consists of eggs, flour, and salt. And since this is cheese spätzle, of course there is an addition of cheese!

With LOVE from Texas,
The Pint-Sized Mayo

Cheese Spätzle

4-6 Servings

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon nutmeg
• 3/4 cup milk
• 3 large eggs, beaten
• 5 tablespoons unsalted butter, divided
• 1 cup yellow onions, diced
• 5 ounces emmentaler swiss cheese, diced
• 2 ounces gruyere cheese, shredded

Directions:

In a medium bowl, add the flour, salt, black pepper, and nutmeg. Whisk together until combined. Next, add the milk and beaten eggs. Mix well until the batter is smooth with no lumps. (It will be a little bit sticky.) Set aside, and allow the batter rest for about 30 minutes.

In a medium pot, add 1 tablespoon of butter over medium heat. Once the butter has melted, add the onions. Cook until the onions are soft and slighlty caramelized.

Preheat the oven at 400°F, and spray a 7″ x 11″ baking dish with nonstick spray .

Place a large pot over high heat, and bring water to a boil. Once it comes to a boil, salt the water.

To make the spätzle, work in batches and use a Spaetzle Maker, strainer ladle, or a colander. These kitchen tools allow the batter to drop into the boiling water in little droplets. When they go into the water initially, they will sink, and they are cooked, when they float. Strain the spätzle and place it in a medium bowl. Repeat with the remaining dough batter.

Add the onions and the cheese in the bowl, toss. Pour the mixture into the prepared baking pan.

Place in the oven and bake for 10 minutes, until all the cheese is melted. Remove from oven and serve warm as a side.

Enjoy!!

“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka