Käsespätzle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 batch homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large bag of store bought, but homemade is strongly recommended.
2-6 T. butter (I use 2, many recipes are much fattier than mine)
2 very large onions sliced
1/2 t. salt
1/2 t sugar
12 ounces shredded Emmentaler cheese (you can also add some gruyere for extra flavor or some lacey swiss to cut fat a little)
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Directions: |
Directions:Melt the butter in a frying pan over medium heat. Add the sliced onion and salt (optional). You can add the sugar to make the carmelization faster; I don't. Cook at medium to medium low for 20-40 minutes to let the onions carmelize. Stir occasionally. Do not rush this step. When the onions are a deep brown, set aside.
Preheat the oven to 400º
Butter a casserole dish (one a little smaller than 9 x 13 dish)
Layer ⅓ of the spätzle in the bottom of the dish, followed by ⅓ of the cheese and ⅓ of the carmamelized onions. Repeat, ending with cheese and onions on the top.
Bake for 10 minutes or longer (if you don't put it in the oven right away, which is fine, you may need 20 minutes for it to cook completely.) until the cheese ismelted and the edges are just beginning to be a little crispy.
Serve immediately. |
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Number Of
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Number Of
Servings:8-12 as a side dish, 4-6 as a vegetarian entree |
Preparation
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Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This wonderful cheese dish, sometimes called German macaroni and cheese (but oh so much better) is one reason I love to visit Germany. I am so glad I can make it at home! It is a great vegetarian entree, as well.
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