Roast onions slowly
Fry the onion rings patiently over medium to low heat. Only when water has evaporated will they become uniformly sweet, golden brown and crispy.
German Recipe
Cheese spaetzle
Fry the onion rings in butter and oil until golden brown. Set aside a portion to serve. Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water. Drop the spaetzle into a warm pan, fold in the cheese bit by bit and simmer until creamy with cooking water. Season with pepper and nutmeg. Use salt carefully because the cheese is spicy. Serve with roasted onions and chives while the cheese is still simmering.
Total time
45 min
Calories
680 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Cheese spaetzle step by step
Place the spaetzle in a warm pan, dripping wet, fold in the cheese and simmer with cooking water until creamy. Season with pepper and nutmeg. Use salt carefully because the cheese is spicy. Serve with roasted onions and chives while the cheese is still simmering.
Vegetarian Dinners
Lunch
Dinner
German Recipes
Recipe
Cheese spaetzle
Fry the onion rings slowly in butter and oil until golden brown. Set aside a portion to serve. Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water.
Ingredients
4 servings
Method
-
1
Roast onions
Fry the onion rings in butter and oil until they are golden brown, set aside for serving.
-
2
Heat the spaetzle
Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water.
-
3
Melt the cheese
Place the spaetzle dripping wet in a warm pan, fold in the cheese bit by bit and simmer with cooking water until creamy.
-
4
Season
Season with pepper and nutmeg. Use salt carefully, because the cheese is spicy.
-
5
Serve
Serve with the roasted onions and chives while the cheese is still simmering.
Kitchen know-how
Tips for Cheese spaetzle
Combine two cheeses
Spicy mountain cheese provides flavour, mild Emmentaler ensures a good melt. Both are grated fresh and coarse so that they evenly surround the spaetzle.
Melt cheese only gently
After adding the cheese, place the pan on a low heat. Too high heat separates the fat and protein, while a little water from the spaetzle creates a creamy bond.
Variations
How to adapt this recipe
Place the spaetzle and cheese in a buttered pan and heat at 180 degrees for about 15 minutes. Spread the roasted onions on top after baking.
Combine mountain cheese with raße cheese and a little Limburger. This mixture tastes much more savoury; therefore, salt the spaetzle only moderately.
Nutrition per serving
680kcal
62.0 gCarbohydrates
26.0 gProtein
34.0 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
Yes. Loosen the spaetzle briefly in hot salted water and add it to the pan dripping wet. Adhering cooking water helps to bind the grated cheese creamy.
Emmentaler melts elastically and delivers long cheese threads. For more flavour, it is mixed with mature mountain cheese, which is a little stronger and less elastic on its own.
The pan was usually too hot or the cheese was stirred too fast. A low heat and a few tablespoons of starchy cooking water hold the cheese mass together.
Heat in a pan over a low heat with a dash of milk or water and turn gently. Add fresh roasted onions just before eating.
Keep cooking