Kasespatzle (German Alpine Cheese Dumpling Noodles)
Kasespatzle is an Alpine comfort dish from southern Germany and Austria, made by boiling a thick batter of flour, eggs, and milk into small dumplings, then tossing them with melted Emmental cheese and caramelized onions. The batter must maintain a thick consistency rather than being runny - this is what gives the spaetzle their characteristic chew when boiled and drained. Sliced onion is slowly cooked in butter over low heat until deeply browned, transforming the raw sharpness into a concentrated sweetness. The cooked spaetzle and grated cheese are combined in a hot pan so the cheese melts and coats every dumpling. Topped with the caramelized onions and black pepper, the dish is served immediately while the cheese is still molten and stretchy.
Adjust Servings
Instructions
- 1
Mix flour, eggs, milk, and salt into a thick batter.
- 2
Drop batter into boiling water and cook until spaetzle float.
- 3
Slowly caramelize sliced onion in butter.
- 4
Toss cooked spaetzle with cheese in a pan until melted.
- 5
Top with caramelized onions and pepper, then serve hot.
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Nutrition (per serving)
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