Main Course
🌍 Public
🥜 Allergy aware
Cheese Spaetzle with Fried Onions
Swabian classic: fresh spaetzle, layered with mountain cheese and crispy fried onions — hearty, rustic, and homely.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Deutsche Küche (Schwaben)
Ingredients
Amounts adjust automatically.
| 400 g | Flour |
| 4 Stück | Eggs (or egg substitute) |
| 150 ml | Water |
| 1 TL | Salt |
| 250 g | Mountain cheese or Emmentaler (soy-free: Bedda) |
| 3 Stück | Onions |
| 40 g | Butter (or vegan) |
| 1 Bund | Chives |
Preparation
- 1Mix flour, eggs, water, and salt into a firm, smooth spaetzle dough. Let rest for 10 minutes.
- 2Bring a large pot of salted water to a boil.
- 3Press the dough in portions through a spaetzle sieve into the boiling water.
- 4Cook the spaetzle for about 2–3 minutes until they float to the surface. Skim them off and let them drain.
- 5Slice the onions into rings and fry them slowly in butter until golden brown and crispy.
- 6Preheat the oven to 180 °C.
- 7Layer the spaetzle alternately with grated cheese in a baking dish.
- 8Bake for about 10–15 minutes until the cheese is melted.
- 9Sprinkle with crispy fried onions and chives and serve immediately.
Notes & tips
Note: Contains egg (spaetzle dough) + cow's milk (cheese) + gluten. Make spaetzle dough with egg-free spaetzle flour or buy gluten-free spaetzle, soy-free cheese: Bedda (Mild). Fried onions are low in allergens; watch out gluten in the flour used dusting.
Nutrition
estimated per serving- Calories
- 786 kcal
- Protein
- 34 g
- Fat
- 35 g
- Carbs
- 82 g