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Spaetzle with Gruyère Cheese & Caramelized Onion

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Level: Intermediate

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Description

I run across all sorts of recipes as I cook my way around the world (I’m literally making one meal for every country in the world). Generally, I look for easy, interesting dishes. You can bet I was thrilled to find Austria’s answer to Mac and Cheese. This is pure comfort food goodness and, as a bonus, it is vegetarian! One taste of the rich Gruyère cheese and sweet onion, and you’ll want to move to Austria.

Ingredients

  • FOR THE PASTA:
  • 2 whole Eggs
  • ½ cups Milk
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1-½ cup Flour
  • _____
  • FOR THE CASSEROLE:
  • 1 Tablespoon Butter
  • 1 whole Onion, Sliced Thinly
  • 1 cup Shredded Gruyere Cheese, Or More, To Taste

Preparation

1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time until it’s all combined. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter.

2. Meanwhile, saute onion in butter until golden. Set aside. Bring a large pot of water to boil.

3. Preheat oven to 350F. Drop spaetzle through the holes of a sieve (see techniques by clicking on the Related Blog Post) into simmering water. Cook until they float.

4. Remove the spaetzle from the water with a strainer or slotted spoon. Place in a buttered casserole or oven-safe pan.

5. Sprinkle the top of the casserole with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve hot.

One Comment

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Twinks on 11.3.2010

I can hardly wait to try this! I love spaetzle!

One Review

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Dawn-Renée on 1.2.2011

Delicious. Spaetzle has always been something I adore in German restaurants, but I never really tried to figure out how to make it on my own. This was so easy and so delicious. I used a colander and after forcing some batter through it, I placed it on top of the batter bowl and I was able to keep splatters to a minimum. I am at altitude…not sure if that made a difference, but I did have to add a titch more milk in order to get the batter thin enough to drip through the colander. I added mushrooms and used Emmentaler cheese instead because that’s what I had on hand. This won’t be the last time I make spaetzle! Thank you!!

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