Käsespätzle (German Cheese Spaetzle)
Deliciously appetizing, This Käsespätzle German cheese spaetzle, is amongst the most popular Swabian dishes. Gooey creamy cheese and caramelized onions in between layers of spaetzle pasta egg noodles...so Good!
Ingredients
- 6 cups German Spätzle Store Bought
- 4 small onions (or 3 medium, or 2 large) chopped roughly
- 7 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar optional
- 2 very large onions chopped
- 14 ounces shredded Swiss cheese or Gruyere cheese can also use mozerella or white cheddar cheese
Instructions
- Add the German Spaetzle pasta into a large pot and fill with water. Add some salt to taste and cook, about 15 minutes or until pasta is cooked. Drain and set aside.
- Preheat the oven to 395°F (200°C)
- Coat the bottom and sides of a medium size casserole dish about 9X13 inches with 1 tablespoon butter and set aside.
- Add the 6 tablespoons of butter into a skillet and melt on medium heat. Add the onions and sautee on medium low heat for about 15 minutes then add the 1/2 teaspoon of salt and 1/4 teaspoon of sugar and stir together.
- Continue cooking the onions for additional 10 minutes, then remove from heat.
- To assemble the Kasespatzle, divide the cooked spaetzle into 3 portions.
- Add the first portion into the bottom of the casserole dish followed by the 1/3 of the grated swiss cheese and 1/3 of the caramelized onion.
- Repeat with the other two layers, the last top layer finishes with cheese and onion.
- Place into preheated oven and bake for 12-15 minutes. The cheese should be completely melted and the side a little crispy.
- Serve with a piece of romain lettuce at the bottom.
- Enjoy!
