Käsespätzle

Ingredients

Instructions

1. 1

   Bring a large pot of well-salted water to a gentle boil. At the same time, peel the onions, halve them, and slice them thinly. Grate the cheese if needed, and slice the chives.

2. 2

   For the Spätzleteig, whisk together the plain flour, eggs, whole milk, water, fine salt, and ground nutmeg in a bowl until smooth and thick. Beat vigorously for 1-2 minutes until the batter becomes elastic and forms bubbles; it should slowly fall from a spoon rather than pour like a thin pancake batter.

3. 3

   Melt the 25 g butter in a wide frying pan over medium heat. Add the sliced onions and 1 pinch salt, then cook for 12-15 minutes, stirring often, until deeply golden and sweet. Lower the heat if they color too fast; properly browned onions are essential for the characteristic flavor.

4. 4

   Once the water is at a gentle boil, press or scrape the batter in batches through a Spätzle maker, coarse sieve, or off a board into the water. Cook each batch for 1 1/2-2 minutes; when the Spätzle float and look puffed, scoop them out with a slotted spoon into a colander to drain briefly.

5. 5

   Melt the 15 g butter in a large pan or the empty onion pan. Add the drained Spätzle, season with 1/2 tsp fine salt and black pepper, and toss briefly. Add half the grated Allgäu Emmental and fold just until it starts to melt and coat the noodles.

6. 6

   Reduce the heat to low. Layer or fold in the remaining Allgäu Emmental and about two-thirds of the browned onions. Cover for 1 minute so the cheese melts fully without drying out.

7. 7

   Serve immediately, topped with the remaining browned onions and the sliced chives. Käsespätzle should be glossy, cheesy, and lightly stringy when spooned onto plates.

Nutrition per serving

Notes

• •If the batter seems too stiff to press, add 1-2 teaspoons of water; if too loose, whisk in 1 tablespoon flour.
• •Use a gentle boil rather than a rolling boil so the Spätzle keep their shape.
• •For best flavor, use a nutty Alpine-style Emmental or Bergkäse if available.
• •Serve with a simple green salad dressed with sharp vinaigrette to balance the richness.

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