Ingredients
Onions and Butter
- 2 large white onions (about 2 heaping cups), thinly sliced
- 4 Tbsp unsalted butter (112 g)
- ½ tsp salt
Spaetzle and Cheese
- 6 cups cooked spaetzle (from 2 packages of 10.5 oz dried spaetzle)
- 1 ½ cups shredded Swiss cheese (6 oz, 170 g)
- 1 ½ cups shredded Emmental cheese (6 oz, 170 g)
- 1 ½ cups shredded Gruyere cheese (6 oz, 170 g)
Instructions
- Caramelize Onions: Thinly slice the onions into strips. Melt butter in a large, heavy-bottomed pan, preferably cast iron, over medium heat. Add the onions and stir often as they cook gently to a golden brown color, lowering the heat if they start to crisp or burn. This process should take 20 to 30 minutes. Once caramelized, stir in the salt to season.
- Cook Spaetzle: While the onions are caramelizing, prepare the spaetzle according to the package instructions. Drain once cooked and keep warm.
- Assemble the Dish: In the same pan or a large mixing bowl, combine the hot cooked spaetzle, caramelized onions, and shredded Swiss, Emmental, and Gruyere cheeses. Stir gently to mix. If the cheese does not fully melt, cover the pan and place it in a warm oven for a few minutes until the cheese is melted and gooey.
- Serve: Transfer the cheesy spaetzle to serving plates, garnish with chopped chives, and serve warm for the best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for 5 to 7 days.
- Does not freeze well; best enjoyed fresh or refrigerated.
- Use a heavy-bottomed pan like cast iron to achieve even caramelization of the onions.
- Adjust salt to taste after caramelizing onions, as cheese adds saltiness.
- For extra richness, add a small amount of cream or milk before placing in the oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
