Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Käsespätzle
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- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 366
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 129 mg
- Sodium
- 330 mg
This German baked spätzle dish is full of melty Emmentaler cheese and sweet and tender caramelized onions—a perfect comfort combination. We mix in a bit of chopped chives before baking, then sprinkle on more before serving to add subtle onion flavor and a touch of color. While it’s traditional to make your own spätzle, you can also substitute store-bought dried spätzle; boil to al dente before baking.
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 366
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 129 mg
- Sodium
- 330 mg
Ingredients
Caramelized Onions:
Spätzle:
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Directions
Special equipment:
a stainless steel spätzle maker- For the caramelized onions: Melt the butter in a medium skillet over medium heat. Add the thyme, onions, 1 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are very tender and golden brown, about 15 minutes. Add the vinegar and scrape up any browned bits from the skillet. Cook 1 minute more; taste and adjust the seasoning with salt and pepper. Set aside.
- For the spätzle: Bring a large pot of salted water to a boil over medium-high heat.
- Whisk the flour, nutmeg, 1 3/4 teaspoons salt and several grinds of pepper in a large bowl. Make a well in the center, add the milk and eggs and gradually mix into the dry ingredients to make a sticky batter.
- Hold a spätzle maker (see Cook's Note) directly above the pot of boiling water (use an oven mitt if necessary) and working quickly, add about 1/2 cup of batter and push it through the holes into the water. Simmer until the spätzle float to the surface and are tender, about 2 minutes. Drain well with a slotted spoon and transfer to a large bowl to cool slightly. Repeat with the remaining batter.
- Meanwhile, preheat the oven to 375 degrees F; grease a 1.5-quart baking dish with butter.
- Add half of the spätzle to the prepared baking dish and sprinkle with 1/4 teaspoon salt. Top with half of the caramelized onions, half of the Emmentaler and 2 tablespoons of the chopped chives. Repeat with the remaining spätzle, another 1/4 teaspoon salt and the remaining caramelized onions and cheese.
- Bake until the cheese is melted and the spätzle are warmed through, about 15 minutes. Top with the remaining 2 tablespoons chopped chives and serve immediately.
Cook’s Note
While a spätzle maker works best for this recipe, you can also substitute a colander with 1/4-inch-wide holes; spray both sides of the colander with cooking spray before using.
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