Schwäbische Käsespätzle

Introduction

Schwäbische Käsespätzle is a traditional German dish originating from the Swabian region. Often referred to as the German version of mac and cheese, this cozy dish is beloved for its rich cheese flavor and soft, eggy noodles known as spätzle. The term "Käsespätzle" is derived from the words Käse, meaning cheese, and Spätzle, the soft egg noodles.

The dish dates back several centuries and was historically a staple food prepared by the Swabian people with leftover ingredients. Over time, this simple meal evolved into a cherished comfort food enjoyed throughout Germany and beyond.

Ingredients

• 2 cups of flour
• 4 large eggs
• 1/2 cup of milk
• 1 tsp of salt
• 1/4 tsp of nutmeg
• 1 cup of grated Emmental cheese
• 1 cup of grated Gruyère cheese
• 2 large onions
• 2 tbsp of butter
• 1 tbsp of olive oil
• A pinch of white pepper

Preparation

Making the Spätzle

1. In a large mixing bowl, combine the flour, salt, and nutmeg.
2. Create a well in the center and break in the eggs.
3. Add the milk slowly while mixing to form a smooth, thick batter.
4. Let the batter rest for about 15 minutes.
5. Bring a pot of salted water to a boil and prepare a cooking timer to ensure perfect timing.
6. Using a spätzle maker or a colander with large holes, press the batter into the boiling water.
7. Cook the spätzle until they float to the surface, approximately 2-3 minutes.
8. Drain and set aside.

Preparing the Onions

1. Slice the onions thinly.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the onions and cook slowly, stirring frequently, until they are caramelized and golden brown. This should take about 20-25 minutes.
4. Remove from heat and set aside.

Assembling the Käsespätzle

1. Preheat the oven to 375°F (190°C).
2. In a greased baking dish, layer alternating amounts of spätzle, Emmental cheese and Gruyère cheese, and caramelized onions, finishing with a layer of cheese on top.
3. Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.
4. Remove from the oven and let it sit for a few minutes before serving.

Serving Suggestions

Schwäbische Käsespätzle is best enjoyed as a main course, served hot from the oven. Pair it with a refreshing side salad or steamed vegetables for a complete meal. A glass of German white wine, such as Riesling, will add a touch of class to this rustic dish.

Conclusion

This soulful and satisfying dish captures the essence of traditional Swabian cooking. The chewy, homemade spätzle combined with rich melted cheese and sweet caramelized onions makes Schwäbische Käsespätzle a meal to remember. Whether you recreate it for a family gathering or a special occasion, this dish is sure to delight everyone at the table.