Cooking Lucid
Käsespätzle
Germany's answer to mac and cheese — handmade egg noodles layered with caramelized onions and melted Emmental cheese, baked until bubbling. Swabian comfort food at its finest.
Prep 25 min
Cook 35 min
Total 1h
Serves 6
Ingredients
Step 1 — Make the Spätzle
- 3 cups all-purpose flour
- 1 tsp salt
- 4 eggs
- ¾ cup water
- 2 tbsp butter
Step 2 — Cheese and onion layers
- 3 large onions (thinly sliced)
- 3 tbsp butter
- 3 cups grated Emmental or Gruyère cheese
- ½ cup heavy cream
- Salt and pepper
- Fresh chives (for garnish)
Instructions
- 1
Make the Spätzle
Prepare Spätzle batter and cook in boiling salted water until they float. Drain and toss with butter.
- 2
Caramelize the onions
Cook onions in butter over medium-low heat 20–25 minutes until deep golden brown. Season with salt and pepper.
- 3
Assemble and bake
Layer half the Spätzle in a buttered baking dish, top with half the cheese and onions. Repeat layers. Pour cream over top. Bake at 375°F for 15–20 minutes until golden and bubbling. Garnish with chives.
Nutrition per serving: 520 cal · 22g protein · 48g carbs · 28g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
