Käsespätzle (German Cheese Spaetzle)
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Author:
Global Grandma
One of the most beloved of all Alpine dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be! Chewy homemade Spätzle baked with gooey Swiss cheese and topped with caramelized onions, it will soon be on your list of most favorite dishes!
Ingredients
-
German Spätzle
- 6 tablespoons butter
- 2-3 large onions , chopped (the more caramelized onions the better so I go with at least 3!)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
- Salt
Directions
Preheat the oven to 400 degrees F.
Cook and boil 5 cups Spätzle, refrigerate until ready use, then let warm to room temperature before baking.
Butter a 9×13 (or a little smaller) casserole dish
To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately. This makes great leftovers!
Recipe Note
Add some green onions on the top
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