Oma’s Cheese Spätzle with Onions (Käsespätzle)

Method5 steps · about 50 min

1. 1

   Step 1: Heat the oven to 205°C (400°F). Grease a 23 × 33 cm (9 ×13-inch) baking dish with a little additional butter.

   Uses a little butter for greasing the dish

2. 2

   Step 2: Melt the 42 g butter in a large skillet. Add the 2 thinly sliced onions and sauté for about 5–10 minutes, stirring, until tender and lightly caramelized. Reserve some cooked onion slices for garnish; keep the remainder for the layers.

   Sauté the onions · 5 minUses 42 g butter for the onions · 2 large thinly sliced onions

3. 3

   Step 3: Layer half the 360 g ready-cooked Spätzle, half of the cooked onions remaining after the garnish was reserved, and half of your chosen 226–339 g cheese in the greased dish. Repeat with the remaining half of each, making two layers. Keep the garnish onions aside.

   Uses 360 g ready-cooked egg Spätzle, divided equally between two layers · cooked onions remaining after garnish was reserved in step 2 · chosen 226–339 g shredded Emmental, divided equally between two layers

4. 4

   Step 4: Bake the assembled casserole uncovered for 15–20 minutes, until hot throughout, bubbly and lightly browned. If using previously chilled cooked noodles, heat the center to 74°C (165°F).

   Bake cheese Spätzle · 15 minUses layered cheese Spätzle casserole from step 3

5. 5

   Step 5: Scatter the cooked onion slices reserved in step 2 over the baked cheese Spätzle and serve hot. Add a ready green salad on the side if desired.

   Uses baked cheese Spätzle from step 4 · reserved cooked onion garnish from step 2 · ready green salad to serve, if desired