German Cheese Spaetzle with Crispy Onions
Cheese Spaetzle
Soft homemade egg spaetzle layered with melted Alpine-style cheese and finished with deeply golden fried onions.
German cheese spaetzle, often called Kasespatzle, is the kind of mountain comfort food that turns a short list of staples into a hearty meal. The small egg noodles are boiled until tender, then tossed hot with cheese so every piece picks up a glossy, savory coating.
The best version balances softness and crunch. A loose batter makes delicate spaetzle, while onions cooked slowly in butter and oil bring the sweet, crisp topping that keeps the rich cheese from feeling heavy.
This recipe uses a simple colander or spaetzle maker method, so it stays practical for a home kitchen. Layer the noodles and cheese while everything is still hot, then give the skillet a brief bake so the top melts together without drying out.
Serve it as a main dish with a sharp green salad or as a generous side for roasted meats. It is at its best right away, when the onions are crisp and the cheese is still stretchy.
Nutrition (per serving)
Directions
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1
Whisk the flour, salt, and nutmeg in a large bowl, then beat in the eggs and milk until a thick, stretchy batter forms.
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2
Let the batter rest for 10 minutes while bringing a large pot of salted water to a gentle boil.
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3
Melt 2 tablespoons butter with the oil in a wide skillet over medium heat, add the onions, and cook for 18 to 22 minutes, stirring often, until deep golden and crisp at the edges.
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4
Press the batter through a spaetzle maker or large-holed colander into the simmering water in batches, cutting off short strands as they fall.
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5
Cook each batch for 2 to 3 minutes, until the spaetzle float and feel tender, then lift them out with a slotted spoon and drain well.
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6
Heat the oven to 375°F and butter a large oven-safe skillet or baking dish with the remaining 2 tablespoons butter.
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7
Layer half of the hot spaetzle in the skillet, scatter over half of both cheeses, then repeat with the remaining spaetzle and cheese.
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8
Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling around the edges.
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9
Top with the crispy onions, chives, and black pepper, then serve hot from the skillet.
Ingredients
- All-purpose flour:2 1/2 cups
- Fine salt:1 1/2 tsp
- Ground nutmeg:1/4 tsp
- Large eggs:4
- Whole milk:3/4 cup
- Unsalted butter:4 tbsp
- Neutral oil:2 tbsp
- Yellow onions, thinly sliced:2 large
- Shredded Emmental cheese:8 oz
- Shredded Gruyere cheese:4 oz
- Chopped fresh chives:2 tbsp
- Black pepper:to taste
Tips & Notes
- If the batter is too stiff to push through the holes, beat in milk 1 tablespoon at a time until it slowly drops from a spoon.
- Keep the water at a gentle boil rather than a hard boil so the spaetzle stay tender and do not break apart.
- Shred the cheese yourself if possible; it melts more smoothly than pre-shredded cheese.
