Cheese spaetzle with roasted onions as a warming winter recipe for cold days and cosy family cuisine
Winter Recipe

Cheese spaetzle with crispy onions

Heat the spaetzle with butter and cream, layer it in portions with mountain cheese and serve with slowly browned roasted onions. Melt the cheese over a low heat and brown the onions separately to ensure that the spaetzle remains creamy and the topping crispy. Emmentaler makes the cheese spaetzle milder, and fried mushrooms complement an autumnal version.

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Total time 35 min
Calories 680 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make cheese spaetzle with roasted onions

Melt the cheese over a low heat and brown the onions separately to ensure that the spaetzle remains creamy and the topping crispy. Spätzle are heated with butter and cream, layered in portions with mountain cheese and served with slowly browned roasted onions. Emmentaler makes the Käsespätzle milder, fried mushrooms complement an autumnal version.

Quick Dinners Vegetarian Dinners Lunch Dinner

Recipe

Cheese spaetzle with crispy onions

Heat the spaetzle with butter and cream, layer it in portions with mountain cheese and serve with slow-browned roasted onions. Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Mountain cheese: grate. Onions: cut into rings.

  2. 2

    Prepare

    Spätzle are heated with butter and cream, layered in portions with mountain cheese and served with slowly browned roasted onions.

  3. 3

    Check for doneness

    Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

  4. 4

    Serve

    Combine the spaetzle and cheese over a low heat and keep creamy with a little cooking water. Arrange the roasted onions on the plates so that they remain crispy.

Kitchen know-how

Tips for Cheese spaetzle with crispy onions

Important for cheese spaetzle with roasted onions

Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

Variations

How to adapt this recipe

Emmentaler makes the Käsespätzle milder, while fried mushrooms complement an autumnal version.

Nutrition per serving

680kcal
72.0 gCarbohydrates
28.0 gProtein
32.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Cheese spaetzle with crispy onions

Weigh the spaetzle, prepare the mountain cheese and keep the onions separately, then start the main cooking process for the cheese spaetzle with roasted onions.

Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

Chill the Käsespätzle with the roasted onions quickly. If reheated, note: Melt the cheese over low heat and brown the onions separately to ensure that the spaetzle remains creamy and the topping crispy. Heat the leftovers only once completely.

Emmentaler makes the Käsespätzle milder, while fried mushrooms complement an autumnal version.

Keep cooking

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