Cheese Spaetzle
Cheese spaetzle is cheesy goodness. Super quick skillet version with Gruyere/Swiss cheese and caramelized onions.
This recipe brings back good memories of my childhood. Eating out a German restaurant with my family. With this spaetzle recipe you won’t need to leave a tip, but you will need to do the dishes.
Don’t skip the caramelized onion part because that is one of the reasons this recipe works. It gives it a sweetness that balances the richness of the cheese.
Gruyere cheese is my go-to favorite cheese for this recipe. If you can’t find gruyere use beer cheese or Swiss cheese. Gruyere is used in fondue or on a croque monsieur sandwich. That classic French grilled cheese sandwich that is a staple of Parisian bistros everywhere. So, eating spaetzle will make you feel like you are traveling the world.
One of my favorite parts of this recipe is it’s a one pan recipe. If you are using an oven safe skillet you can put the skillet in the oven to melt the cheese. Otherwise, just cover the skillet with a lid on the stovetop to melt the cheese.
Don’t forget the garnish!
Cheese Spaetzle is a perfect side dish to bratwurst and zucchini carrot salad.
Cheese Spaetzle
Ingredients
- 7 oz cooked spaetzle
- 1 onion
- 2 tbsp butter
- salt and pepper-to taste
- 1/2 cup cheese-grated
- chives-chopped
Instructions
- Bring a pot of salted water to boil. Add dried spaetzle and boil for 12 to 14 minutes, stirring frequently.
- While spaetzle is boiling cut onion into slices.
- Add 1 T. butter to skillet and heat on medium, fry onions until crispy. Remove onion from skillet and set aside.
- Add rest of butter to skillet and melt. Add drained noodles to the pan and fry for a couple of minutes.
- Season with salt and pepper. Spread the crispy onions over the noodles in the pan. Sprinkle the grated cheese over the noodles.
- Cover the skillet and cook on low heat to melt the cheese. Check after a couple of minutes. You can also put the skillet in the oven to melt the .
- Garnish with parsley or chives. Serve hot.