Käsespätzle

Method

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1. Fry the onions in the oil and half the butter over medium-low heat with the sugar for 25 to 30 minutes, stirring, until deep golden and crisp at the edges. Set aside.

   Mark done Start 25 min timer

2. Whisk the flour, eggs, milk, salt and nutmeg together, then beat hard with a wooden spoon for 5 minutes.

   Mark done Start 5 min timer

3. The batter is ready when it is glossy, elastic and forms visible bubbles that pop slowly on the surface.

   Mark done

4. Rest it 20 minutes.

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5. Bring a large pan of well-salted water to a rolling boil.

   Mark done

6. Press the batter through a spätzle press or the large holes of a colander into the water, or spread it thinly on a wet board and scrape thin strips off the edge with a palette knife.

   Mark done

7. The spätzle sink and then rise. Once they float, cook 60 seconds more, then lift out with a slotted spoon.

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8. Work in three batches, transferring each to a warm buttered dish and scattering a third of the mixed cheeses over each layer.

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9. Melt the remaining butter and pour it over, then cover and leave 3 minutes for the cheese to melt through.

   Mark done

10. Top with the crisp onions, black pepper and chives and serve immediately.

    Mark done

Chef’s Tips

• Beat the batter until it blisters. Undeveloped batter falls apart in the water.
• A spätzle press is cheap and makes this trivial, but a colander and a spatula work fine.
• Layer the cheese between batches rather than dumping it on top, so it melts throughout.

Pairing Suggestions

• A green salad with a sharp vinaigrette
• A German lager or a dry Riesling
• Apple sauce, in the Swabian way

Storage & Reheating

Plain spätzle keep 3 days refrigerated and freeze 2 months. Reheat by frying in butter, which is arguably better than fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.