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Traditional Bavarian Käsespätzle with Melted Mountain Cheese and Crisp Onions
Germany's beloved Alpine comfort classic: fresh egg spätzle noodles layered with bubbly melted mountain Emmental and Bergkäse cheeses, crowned with sweet golden caramelized and crispy onions.
Prep
25 min
Cook
25 min
Total
50 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- All-purpose flour350 g
- Fresh large eggs4 pc
- Aged Emmental cheese, grated150 g
- Sharp Alpine Bergkäse or Gruyère, grated150 g
- Large yellow onions, sliced3 pc
- Butter for frying onions40 g
- Freshly grated nutmeg½ tsp
- Fresh chives, finely chopped2 tbsp
Preparation Steps
1
Beat flour, eggs, nutmeg, salt, and 100 ml warm water vigorously with a wooden spoon until dough bubbles and pulls away smoothly. Rest 10 minutes.
10 min timer
2
Press or scrape spätzle into a large pot of boiling salted water. As soon as they float to the surface (approx. 2 minutes), lift with a slotted spoon into a warm buttered dish.
5 min timer
3
Slow-fry onions in butter until deep golden and crispy. Alternate layers of piping hot spätzle and mixed cheeses in a cast iron skillet, bake 5 minutes at 200°C (400°F) to melt, then top with crunchy onions and chives.
10 min timer
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Nutrition Facts
per servingCalories
520
Protein
24g
Carbohydrates
50g
Fat
26g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
