Entree: Austria – Central Culinary Region – Käsespätzle (Cheese Spätzle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 2 cups (260 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for boiling
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 4 large eggs (approx. 200 g)
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) water (adjust as needed)
- 8 oz (225 g) Emmental or Bergkäse, coarsely grated
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (8 g) chopped fresh chives (or parsley) for garnish
- Freshly ground black pepper, to taste

Instructions

1. In a large bowl whisk together flour, 1 tsp salt, and nutmeg. Add eggs, milk, and water and stir vigorously until a thick, sticky batter forms. Let batter rest 10–15 minutes.
2. Meanwhile, thinly slice onions. Heat 2 tbsp butter with 2 tbsp oil in a large skillet over medium-low heat and cook onions slowly, stirring often, until deeply golden-brown and caramelized, about 25–30 minutes. Keep warm.
3. Bring a large pot of salted water to a rolling boil. Using a spätzle maker, colander with large holes, or a damp wooden cutting board, press or scrape batter into boiling water in batches. When spätzle float, cook 1–2 minutes more, then scoop out with a slotted spoon and transfer to a bowl.
4. In a large ovenproof skillet or casserole, melt remaining 2 tbsp butter over low heat. Layer half the cooked spätzle with half the grated cheese, then repeat with remaining spätzle and cheese. Cover and heat gently until cheese begins to melt; alternatively, place under a hot broiler for 2–3 minutes to brown slightly.
5. Remove from heat, fold gently to combine spätzle and melted cheese, season with freshly ground pepper, and top with the caramelized onions. Sprinkle with chopped chives and serve immediately.