Käsespätzle

Käsespätzle is a traditional dish from the regions of Swabia, Bavaria, and Austria. Known for its comforting nature, this dish is the Alpine answer to macaroni and cheese, featuring rich flavors and often enjoyed as a hearty meal after a day of hiking or skiing. The term 'Käsespätzle' directly translates to 'cheese spätzle' and combines the chewy texture of spätzle with the gooey, melted goodness of cheese, often topped with roasted onions.

Ingredients

• Flour - 2 cups
• Eggs - 4 large
• Milk - 1/2 cup
• Salt - 1 teaspoon
• Butter - 4 tablespoons
• Cheese (Emmental or Gruyère) - 2 cups, grated
• Onions - 2, large
• Olive Oil - for frying
• Pepper - to taste
• Chives or parsley - for garnish (optional)

Preparation and Cooking Process

Step 1: Prepare the Spätzle

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and milk. Mix thoroughly to form a thick, slightly sticky batter. Allow it to rest for about 15 minutes. This resting period allows the gluten in the flour to relax, making for a better texture in your spätzle.

Step 2: Cook the Spätzle

Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the batter into the water. When the spätzle float to the top, they are done cooking. Use a slotted spoon to transfer them to a bowl of cold water to stop the cooking process. Drain and set aside.

Step 3: Caramelize the Onions

In a skillet over medium heat, add a bit of olive oil and butter. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. Season with salt and pepper to taste. Remove from heat.

Step 4: Assemble the Käsespätzle

In a large oven-safe dish, layer half of the spätzle, then half of the caramelized onions, and half of the cheese. Repeat with the remaining half of the ingredients. Top with a final layer of cheese.

Step 5: Bake

Preheat your oven to 400°F (200°C). Place the dish in the oven and bake until the cheese is fully melted and bubbly, about 10-15 minutes. Allow it to cool for a few minutes before serving.

Serving Käsespätzle

Käsespätzle is best enjoyed hot, right out of the oven. Sprinkle with freshly chopped chives or parsley for a touch of color and freshness. Pair it with a crisp green salad and a glass of dry white wine or a refreshing lager for a truly satisfying meal. Enjoy the dish in the spirit of the regions it hails from—delighting in simple pleasures, rustic cooking, and hearty flavors.

Use a timer to ensure each component of your meal is cooked to perfection. This traditional Alpine comfort food is not only a feast for the taste buds but also a delightful reminder of the rich culinary traditions of the German-speaking regions of Europe.