German classics
Cheese spaetzle with golden onions
Cheese spaetzle does not need a heavy cream sauce.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- German classics
Cheese spaetzle does not need a heavy cream sauce. Hot noodles, grated cheese and a little cooking water come together as they are layered. Give the onions time to soften and turn golden: fierce heat burns the edges before the centres lose their sharpness. A mixture of strong mountain cheese and milder Emmental gives both flavour and a supple texture. Ready-made fresh spaetzle keeps preparation manageable. Serve immediately, with a green salad and a fairly sharp vinaigrette to balance the cheese.
Method
Step by step
- 01
Prepare onions and cheese
Peel and halve the onions, then slice thinly. Coarsely grate both cheeses and mix together. Heat the oven to 180 °C conventional heat. Grease the dish with a small amount of the butter.
- 02
Brown slowly
Melt the remaining butter in the frying pan. Add onions and a pinch of salt, then cook over medium-low heat for 20–25 minutes, turning often. Add a tablespoon of water if the pan base darkens. The onions should be soft and golden.
- 03
Heat the spaetzle
Cook the fresh spaetzle in salted water according to the packet. Reserve 100 ml cooking water before draining. Drain only briefly so some moisture remains on the noodles. Very dry spaetzle will not combine as readily with the melting cheese.
- 04
Build the layers
Put one third of the spaetzle in the dish, followed by one third of the cheese and a little pepper and nutmeg. Repeat twice. Pour cooking water around the edges. Bake for twelve minutes, until the cheese has melted throughout.
- 05
Finish and serve
Fold the mixture gently once. Spread the onions over the top, scatter with chives and serve immediately. Aim for soft noodles that pull into cheese threads, rather than a thick, deeply browned crust.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing cheese
Very mature hard cheese can release fat when heated. Combining it with Emmental helps the mixture stay supple. Pre-grated cheese often contains anti-caking ingredients and melts differently, making fresh grating particularly worthwhile here.
If the noodles become stiff
Cheese spaetzle firms up quickly as it stands. Fold in a little hot water just before serving if necessary. Reheat leftovers in a covered frying pan with a splash of water, uncovering only at the end if you want a few crisp edges.
Kitchen questions
One more question?
Can I use dried spaetzle?
Yes. Cook about 450 g dried spaetzle and layer in the same way. The cooked weight varies between brands.
Why do my onions taste bitter?
The heat was probably too fierce or they cooked too long. Remove blackened pieces; sugar will not undo their burnt flavour.
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