Kaesespaetzle Homemade Spaetzle Noodles With Cheese And Caramel Food

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GERMAN CHEESE SPAETZLE (SCHWäBISCHE KäSESPäTZLE)



German Cheese Spaetzle (Schwäbische Käsespätzle) image

Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions. It's a favorite from Swabia, Germany!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h

Number Of Ingredients 7

1 batch Homemade German Spätzle
6 tablespoons butter
2 very large onions (, chopped)
1/2 teaspoon salt
1/2 teaspoon sugar
12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) ((you can also add some Gruyere for extra flavor))
Salt

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
  • To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
  • Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
  • Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately. This makes great leftovers!

Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 67 g, Protein 15 g, Fat 27 g, SaturatedFat 17 g, Sugar 2 g

GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)



German Cheese-Noodle Casserole (Käsespätzle) image

This traditional German cheese casserole comfort food (käsespätzle) recipe uses homemade noodles topped with cheese and caramelized onions.

Provided by Jennifer McGavin

Categories     Pasta

Time 1h25m

Number Of Ingredients 14

For the Onions:
2 teaspoons olive oil
1 teaspoon butter
2 medium onions (quartered and sliced)
For the Spätzle:
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup water
For the Casserole:
1/2 cup breadcrumbs (more or less as needed)
2 tablespoons butter (more or less as needed)
1/4 teaspoon nutmeg (freshly grated)
4 ounces Gruyère cheese

Steps:

  • Gather the ingredients.
  • Start by making the caramelized onions about 1 hour before the casserole needs to go into the oven.
  • Heat the butter and oil in a nonstick pan on medium. Turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions .
  • Turn off the heat and set the onions aside.
  • Gather the ingredients.
  • Here is a step-by-step guide to making spätzle with a spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater-like device with a hopper on it called a spätzle maker.
  • Place a large pot of water on to boil. You can add salt if you wish.
  • To make the dough, whisk together the flour and salt in a medium bowl. In a small bowl or measuring cup, beat the eggs with the water and add to the flour-salt mixture.
  • Beat for several minutes or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter (a little thinner than brownie batter).
  • Place half of the dough in the hopper of the spätzle maker which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough will be pushed out the other side and drop into the water. They will be fatter and more teardrop-shaped than the spätzle you make with a board.
  • The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another 2 or 3 minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside.
  • Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top.
  • Butter and line a 1 1/2- to 2-quart casserole dish with breadcrumbs .
  • When noodles are done, add them to the (cooled) pan with the caramelized onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix.
  • Spoon noodles into the casserole, sprinkle with remaining cheese and bake, covered, at 350 F for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes.
  • Serve hot.
  • Enjoy.

Nutrition Facts : Calories 534 kcal, Carbohydrate 63 g, Cholesterol 142 mg, Fiber 3 g, Protein 21 g, SaturatedFat 11 g, Sodium 658 mg, Sugar 3 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPAETZLE



Spaetzle image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 eggs
3/8 cup 2 percent milk
2 cups shredded Swiss cheese
3 tablespoons butter
1 onion, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
  • Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
  • Bake the spaetzle until the cheese is melted, about 30 minutes.
  • Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.

KAESE SPAETZLE (CHEESE SPAETZLE)



Kaese Spaetzle (Cheese Spaetzle) image

My DF spent 5 months in Austria and misses the food terribly. So for our anniversary tonight I decided to take on the challenge of making one of his favorites. I searched and searched and found recipes and was completely lost on cheeses . . . hard to find some of those good European cheeses in the US. Finally I called up an old family friend who called her mother in Germany and came up with this recipe that my DF says is dead on perfect! LOVE LOVE LOVE! Hope you enjoy it too.

Provided by ktenille

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups flour
4 large eggs, beaten
1 teaspoon salt
1/2 cup water (or more)
1/3 cup butter (for browning noodles)
6 ounces fresh mozzarella cheese (cubed)
4 ounces edam cheese (shredded)

Steps:

  • Combine flour and salt.
  • Create well in flour mixture.
  • Add beaten eggs and water.
  • Mix together and add water until batter is SLIGHTLY sticky.
  • Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
  • When the noodles float to the top of the water take them out and drain on paper towels.
  • Repeat the last two steps until all of your dough is used up.
  • Brown your noodles in butter until they just begin to brown around the edges.
  • Place your noodles in a casserole with cheeses.
  • Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
  • Stir and serve.
  • Enjoy!

Nutrition Facts : Calories 777.4, Fat 38.4, SaturatedFat 22, Cholesterol 285.6, Sodium 1331.2, Carbohydrate 73.2, Fiber 2.5, Sugar 1.3, Protein 32.7

"SPAETZLE" GERMAN EGG NOODLES



Spaetzle are a typical dish of the German state of Schwaben. They are easy to make, wonderfully filling and go exceptionally well with cheese (baked in a casserole), roast pork or simply sprinkled with some crispy fried onions.

Provided by zetallgerman

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
  • Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
  • When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
  • Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
  • Let each noodle drop into the boiling water (don't overcrowd the pot).
  • Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!

KAESE SPAETZLE



Kaese Spaetzle image

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Provided by NDBR

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3 eggs
⅜ cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded Emmentaler cheese

Steps:

  • Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
  • Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g

KAESESPAETZLE (HOMEMADE SPAETZLE NOODLES WITH CHEESE AND CARAMEL



Kaesespaetzle (Homemade Spaetzle Noodles With Cheese and Caramel image

This is something hearty and warming for a winter day, after spending hours on the ski slopes or working outdoors. Try adding chopped parsley to the Spaetzle dough or puréed spinach or pumpkin for the extra kick of flavor (adjust amount of flour then).

Provided by Eismeer

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

400 g flour
150 ml milk (luke warm)
4 eggs (large)
1/2 teaspoon salt
300 g aromatic cheese, grated (Alpine, Emmental, Swiss, Sharp Cheddar, Gruyere)
3 red onions (cut in halves and then chopped in medium thin half rings)
1 tablespoon butter (or 1 TB resolidified butter)
pepper
chives (chopped)

Steps:

  • Dough: Beat flour, milk, eggs and salt thoroughly until a slightly sticky but elastic dough forms.
  • Heat the butter in a pan and add chopped onions. Let brown thoroughly on medium heat.
  • Using a spätzle machine (like a mandolin slicer with larger holes) or a colander with medium holes, press the noodles into a large pot full of boiling salted water. (Spätzle experts use a wooden chopping board and knife to rasp the dough into the water).
  • Let Spätzle boil until they rise to the surface.
  • Butter a oven proof bowl or pan and transfer Spätzle to it. Mix with cheese (either freestyle or one layer Spätzle, one layer cheese, finishing with a cheese layer).
  • Put pan in the oven (about 180°C to keep Spätzle warm and let cheese melt).
  • When the cheese is melted, get Spätzle out of the oven and garnish with the caramelised onions and cives.
  • (You can omit the oven step and devour the Spätzle right away as well).
  • Serve Käsespätzle with mixed or green salad.

KAES-SPAETZLE



Kaes-Spaetzle image

A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together with a salad in a sour dressing e.g. simple oil & vinegar-dressing!

Provided by Schokolinda

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 4

Number Of Ingredients 10

3 eggs
1 ¾ cups all-purpose flour
½ teaspoon salt
1 tablespoon vegetable oil
½ cup water
¼ cup vegetable oil
2 onions, halved and sliced
3 cups shredded Swiss cheese
1 tablespoon vinegar
1 teaspoon chopped fresh parsley, for garnish

Steps:

  • In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
  • Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
  • Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

Nutrition Facts : Calories 733.2 calories, Carbohydrate 51.5 g, Cholesterol 214 mg, Fat 43.9 g, Fiber 2.4 g, Protein 32.8 g, SaturatedFat 18.3 g, Sodium 502.2 mg, Sugar 3.8 g

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