Cheese Spaetzle

    1 hour

    A traditional Southern German recipe of boiled threads of dough which are then baked with cheese. A spaetzle maker will make the process easier but a colander will do the trick as well. Serve with salad.

    29 people made this

    Serves: 4 

    • 3 eggs
    • 1 3/4 cups (215g) plain flour
    • 1/2 teaspoon salt
    • 4 tablespoons vegetable oil
    • 1/2 cup (125ml) water
    • 2 onions, peeled, halved and sliced
    • 3 cups (375g) grated Swiss cheese
    • 1-2 tablespoons vinegar
    • 1 tablespoon chopped fresh parsley, for garnish

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. In a large bowl, combine eggs, flour, salt, 1 tablespoon of oil, and water. Mix until smooth, then let stand for 10 minutes.
    2. Meanwhile, heat the remaining oil in a frypan over medium heat. Fry onion slices until golden brown. Set aside.
    3. Preheat oven to 150 degrees C.
    4. Bring a large saucepan of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or colander with holes about 4 mm in diameter.
    5. Push the dough through the holes and let it drop into boiling water. Boil until the spaetzle rises to the top, then transfer to a 22-23cm casserole dish with a slotted spoon.
    6. Cover with 1/3 of the cheese. Repeat the cooking process and the layers and then spoon fried onions over top.
    7. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

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    Reviews in English (25)


    Used different ingredients. On the onions... when they turn light brown, sprinkle a bit of sugar and let it melt for a few seconds and remove from heat. Quite a nice alteration to the taste of the onion and contrasts to the salty spätzle.  -  08 Aug 2009


    Very very yummy. I've made a few versions of it and it is always delightful  -  08 Aug 2009


    Schokolinda, thank you for sharing!!! This was an absolutely delightful dinner... (I even made the salad suggested.)  -  30 Apr 2003  (Review from Allrecipes USA and Canada)