Authentic German KƤsespƤtzle (Cheesy Egg Noodles with Crispy Onions)
The ultimate alpine comfort food: freshly scraped German egg spƤtzle noodles layered with aged mountain cheese (BergkƤse) and Emmental, finished with golden crispy caramelized onions.
Ingredients
Homemade SpƤtzle Batter
- 400g all-purpose or spƤtzle flour (SpƤtzlemehl)
- 4 large eggs
- 100-150ml sparkling water or milk
- 1 tsp fine sea salt & pinch of freshly grated nutmeg
Cheese & Crispy Onion Topping
- 200g aged AllgƤuer BergkƤse (Alpine mountain cheese), grated
- 150g Swiss Emmentaler cheese, grated
- 3 large yellow onions, thinly sliced into rings
- 3 tbsp butter & 1 tbsp oil
- Fresh chives, chopped, and freshly cracked black pepper
Instructions
Make the SpƤtzle Dough
Beat flour, eggs, sparkling water, salt, and nutmeg with a wooden spoon until the dough becomes elastic and bubbles form. Rest for 10 minutes.
Caramelize the Onions
In a skillet, melt butter with oil over medium-low heat. Cook sliced onions slowly for 15-20 minutes until deeply golden, caramelized, and crisp.
Cook the SpƤtzle
Bring a large pot of salted water to a boil. Scrape or press dough through a spƤtzle maker into simmering water. When noodles float to the surface (approx. 2 mins), skim them out with a slotted spoon.
Layer with Cheeses
Layer hot spƤtzle noodles directly into a warm cast iron pan or baking dish, alternating with generous handfuls of grated BergkƤse and Emmental cheeses.
Melt & Garnish
Bake or keep warm until the cheese creates long, stretchy molten strings. Crown with crispy caramelized onions and fresh chives.
Nutrition Facts
* Based on a 2,000 calorie diet.