How do you make cheese spaetzle?
Käsespätzle are a classic in southern German cuisine. The full-bodied and spicy dish is popular with children and adults alike and is easy to make yourself.
Käsespätzle - this is how they are made
Käsespätzle are created, so to speak, by further processing in a finished product spaetzle. Prepare the spaetzle after this Basic recipe or resort to purchased goods that you need to cook first. If you pay attention to quality when buying, the cooked spaetzle will be as airy and full-bodied as the homemade ones.
- For the cheese spaetzle, first peel the onions and then cut them into rings or fine strips.
- Roast the onion rings in 50 g butter.
- Mix the spaetzle, which is still warm, with the remaining butter, cheese, salt and the desired spices. Ground nutmeg is particularly recommended for this dish.
- Mix in some of the onions as well.
- Grease a baking dish with butter and fill the cheese spaetzle into the dish.
- Sprinkle the cheese spaetzle with the remaining onions.
- Bake the cheese spaetzle in the oven.
- Käsespätzle are a complete meal and are very filling. It is therefore sufficient to sprinkle the baked spaetzle with a green one salad to serve.
Egg spaetzle are pasta products that are very popular in Swabia, but also in Austria and Hungary.
Children in particular often don't like onions. With cheese spaetzle, however, these are not noticeable at all. So if you have little objectors, then reduce the amount of onions and just mix the roasted onions with the spaetzle. Then simply sprinkle some cheese over the spaetzle. A quick variant is made with fried onions, which you can buy ready-made and use for the cheese spaetzle. However, the goods you buy are often very oily and hearty - so they should be used sparingly.
