Käsespätzle mit Zwiebeln

Rich, comforting and a German icon

Total: 45 min
Hands-on: 40 min
Serves: 4
Level: Medium
Cuisine: German
Meal: Dinner

Vegetarian

This definitive German main features fresh egg noodles baked under a thick, bubbly layer of sharp cheese. It is served straight from the pan with golden onions and fresh chives.

Shopping list

400 g Spätzle (fresh, frozen, or dried)
250 g grated hard alpine cheese (like Grana or Alpine)
100 g butter
100 g crème fraîche
2 large onions, sliced
1 bundle of chives
50 g plain flour

Ingredients

400 g Spätzle fresh, from the fridge section
250 g Edel Alpgouda finely grated
50 g Mehl for dusting the pan
100 g Butter melted
100 g Crème fraîche
2 large Zwiebel sliced and golden fried
1 bundle Frischer Schnittlauch chopped

Method

Place the 100 g of butter in a medium-sized non-stick pan over medium heat until it is fully melted and bubbling slightly. Set aside for now to reserve.

Tip A non-stick pan prevents the dairy from browning too quickly.

5 min
Melt two thirds of the reserved butter in a wide pan. Add the sliced onions and fry slowly for about 10 minutes until they are deeply golden and sweet. Remove and set aside.

Tip Be patient; fast frying makes the onions bitter rather than sweet.

3 min
Return the remaining pan with the onions. Add half of the finely grated cheese and stir constantly until smooth. Add the crème fraîche and half of the melted butter, mixing well.

2 min
Add the fresh Spätzle to the cheese sauce. Gently fold and stir over low heat until the cheese is fully melted and the noodles are coated. Season with a pinch of salt and white pepper.

Tip Use a wooden spoon to gently press the cheese into the nooks of the noodles.

3 min
Transfer the Spätzle to an oven-proof or deep baking dish. Scatter the remaining quarter of the grated cheese over the top in a light, even layer.

4 min
Grate the remaining cheese over the top. Place the dish under a hot grill. Watch carefully, as it goes from pale to golden very quickly. The top should be bubbling and spangled with dark brown spots.

Tip The grill must be on high for the signature 'burnt bits'.

15 min
Garnish the dish with the chopped chives immediately after removing from the grill. Serve straight away while the cheese is still hot and glossy.

2 min

Chef's tips

Käsespätzle is best served 'in the pan'; do not transfer to cold plates as it will stick and turn gummy.
Alpine cheese like Grana or Manchego works better than soft mozzarella, which can become stringy and gluey.
Ensure your cheese is grated fine; large chunks do not melt evenly under the grill.

Swap it

Sourdough bread cubes instead of chives: A rustic alternative that adds texture, but requires toasting the bread beforehand.
Fresh sage instead of chives: Use dried sage added before the grill to pair with the rich cheese.
Fresh chives instead of dried parsley: Dried parsley is a visual substitute but chives offer a sharper, more fresh onion flavor.