Roast the onions slowly
Fry the onion rings patiently over medium to small heat. Only when water is evaporated, they become evenly sweet, golden brown and crispy.
German Recipe
Cheese spaetzle
Fry onion rings in butter and oil slowly golden brown. Set aside a part for serving. Heat Spätzle in salt water briefly or scrape off fresh. Pick up some cooking water. Put Spätzle still wet in a warm pan, gradually lower cheese and rest creamy with cooking water. Season with pepper and nutmeg. Use salt carefully because the cheese is spicy. Serve with roasted onions and chives as long as the cheese is still pulling.
Total time
45 min
Calories
680 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Cheese spatula step by step
Add Spätzle still wet in a warm pan, gradually put cheese in and add creamy with cooking water. Season with pepper and nutmeg. Use salt carefully because the cheese is spicy. Serve with onions and chives while the cheese is still pulling.
Vegetarian Dinners
Lunch
Dinner
German Recipes
Recipe
Cheese spaetzle
Fry onion rings in butter and oil slowly golden brown. Put aside a part for serving. Heat Spätzle in salted water briefly or scrape off fresh. Pick up some cooking water.
Ingredients
4 servings
Method
-
1
Roast onions
Fry onion rings in butter and oil slowly golden brown. Set aside a part for serving.
-
2
Heat Spätzle
Heat Spätzle in salt water briefly or scrape off fresh. Pick up some cooking water.
-
3
Melt cheese
Add Spätzle drip-nass in a warm pan, gradually add cheese and rest creamy with cooking water.
-
4
Seasonings
Season with pepper and nutmeg. Use salt carefully because the cheese is spicy.
-
5
Arrange
Serve with onions and chives while the cheese is still pulling.
Kitchen know-how
Tips for Cheese spaetzle
Combine two cheeses
Spicy mountain cheese provides aroma, mild Emmentaler ensures good melting. Both fresh and coarsely rub, so that they lie evenly around the Spätzle.
Melt cheese only gently
Place the pan on a small heat after adding the cheese. Too strong heat separates fat and protein, while a bit of Spätzle water creates a creamy bond.
Variations
How to adapt this recipe
Place Spätzle and cheese in a layered buttered form and heat for about 15 minutes at 180 degrees. Spread the onions only after baking.
Combine mountain cheese with Räßkäse and a little Limburger. This mixture tastes much more hearty; therefore salt the Spätzle only cautiously.
Nutrition per serving
680kcal
62.0 gCarbohydrates
26.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cheese spaetzle
Yes. Loose the Spätzle briefly in hot salt water and pour it into the pan. Adherent cooking water helps to bind the grated cheese creamy.
Emmentaler melts elastically and provides long cheese threads. For more taste, it is mixed with matured mountain cheese, which alone is a little stronger and less stretchy.
Usually the pan was too hot or the cheese was stirred too quickly. Small heat and a few tablespoons of starchy cooking water keep the cheese mass together.
Heat with a dash of milk or water in a pan in a small heat and gently turn around. Add fresh onions just before eating.
Keep cooking