German
Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions)
Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) is German home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups all-purpose flour
- 1 cup milk
- 1/2 cup water
- 1.5 tsp salt
- 1 pinch ground nutmeg
- 2 cups shredded cheese (Bergkaese or Emmental)
- 3 tbsp butter
- 2 large onions, thinly sliced
- 2 tbsp fresh chives, chopped
How to cook it
- Whisk the flour, milk, water, salt, and nutmeg together into a thick, elastic batter that falls slowly off a spoon, then let it rest for 10 minutes.
- Bring a large pot of salted water to a boil, press the batter through a spaetzle press (or scrape small strips off a wet cutting board) directly into the water, and cook for 2 to 3 minutes, until the spaetzle float; lift them out with a slotted spoon.
- Meanwhile, melt half the butter in a skillet and fry the onions over medium heat for 12 to 15 minutes, stirring often, until deeply golden and crisp.
- Layer the cooked spaetzle with the shredded cheese in a warm pot, folding gently over low heat until the cheese melts through and coats every strand.
- Dot with the remaining butter, top with the crispy onions and chives, and serve immediately while the cheese is molten.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | Yes | Bratkartoffeln (German Pan-Fried Potatoes) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Dairy, and Vegetables
- How this was set
- Hand audited
When to cook it
Kaesespaetzle (Swabian Cheese Spaetzle with Crispy Onions) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner and lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on flour, cheese, onion, and milk.
From the same kitchens
More cooking from southern Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.