Oven-Baked Cheese Spätzle
A comforting dish of soft, cheesy spätzle topped with caramelized onions, perfect for family gatherings or cozy dinners.
Ingredients
For the Spätzle Dough
- 500 g All-Purpose Flour Use high-quality flour for best texture.
- 5 Large Eggs Fresh, room temperature eggs work best.
- 1 TL Salt Essential for flavor.
- 250 ml Cold Water Maintain a perfect dough consistency.
For Topping
- 2 Onions For caramelizing.
- 2 EL Clarified Butter (Butterschmalz) Adds rich flavor.
- 200 g Bergkäse Melts beautifully.
- 200 g Emmentaler Classic choice for flavor.
- 100 ml Vegetable Broth (Gemüsebrühe) Enhances the creamy sauce.
- 300 ml Heavy Cream (Sahne) For creaminess; can substitute with half-and-half.
- Salt, Pepper, Freshly Grated Nutmeg To taste.
Instructions
Preparation of Spätzle
- In a large bowl, whisk together the flour, eggs, salt, and cold water until bubbles form, about 5 minutes. Cover and let it rest for at least 10 minutes.
- Bring a large pot of salted water to a rolling boil and place a bowl of ice water nearby.
- Using a spätzlepresse or a large sieve, press the dough into boiling water. They will float when cooked, about 2-3 minutes. Transfer cooked spätzle to ice water, then drain.
Baking the Spätzle
- Preheat oven to 200 °C (392 °F) and grease a baking dish with butter.
- Thinly slice onions and sizzle in clarified butter until golden brown, about 8-10 minutes. Set aside.
- Mix grated cheeses with vegetable broth and heavy cream, and season with salt, pepper, and nutmeg.
- Layer the greased dish with spätzle, cheese mixture, and caramelized onions in 2-3 layers, finishing with cream on top.
- Bake for 20 minutes, until bubbly and golden. Cool for 5 minutes before serving.
Notes
Use quality ingredients for best results. Leftovers can be refrigerated for up to 3 days or frozen for a month.