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Cheesy Spaetzle With Caramelized Onions


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Rate this recipe 4.7/5 (10 Votes)


  • Spaetzle:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 1 large onion, chopped
  • 1 cup parmesan cheese, grated
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup mozzarella cheese, grated
  • 1/2 cup gruyere, grated
  • 3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste


Adapted from


Step 1

Preheat oven to 400º F.
Combine flour, salt and nutmeg in a medium bowl and set aside.
In a large bowl, beat eggs and milk together until just frothy, then gradually mix in dry ingredients until a thick batter comes together.
Transfer batter to a large, re-sealable plastic bag. Seal the bag and cut off the corner.
Bring a large pot of salted water to boil and hold the bag of batter over the water. Slowly squeeze batter out and use a pair of scissors to cut spaetzle noodles and drop them into the water.
Note: you can make the noodles however big or small you like.
Cook noodles for 2-3 minutes, then remove with a slotted spoon and set in an ice bath to stop cooking. Place noodles in a large bowl and toss with melted butter.
Heat olive oil in a large Dutch oven over medium heat and add onions.
Season with salt and pepper, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until onions are softened and golden brown.
Place spaetzle in a large baking dish and sprinkle cheeses on top. Cover with caramelized onions and bake for 25-30 minutes, or until cheese is melted and bubbly.

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