Käsespätzle

Adapted from the Daring Gourmet and Eat Little Bird

Ingredients:

  • batch Homemade German Spätzle (about 5 cups cooked Spätzle, I made about 4 cups of store-bought because I’m not a dough person)
  • 6 tablespoons butter
  • 2 very large onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 chicken stock cube
  • 1–2 teaspoons Dijon mustard
  • 12 ounces shredded Emmentaler or Jarlsberg (something mild, basically — I liked adding Gruyère for extra flavor!)
  • Salt
  • parsley and/or chives, finely chopped

Directions:

  1. Cooke the spätzle if you haven’t already (16 min. in salted water according to the package)
  2. Caramelize the onions. Don’t let them burn (this can take up to 30 min. to brown slowly).
  3. Preheat the oven to 400 degrees F.
  4. Caramelize the onions in a pan (I used a little olive oil and butter for this).
  5. Butter a 9×13 (or a little smaller) casserole dish. Once the butter starts to melt, add some flour, stock cube, and Dijon mustard. Add a bit of milk if you have some, season with salt and pepper, and mix the paste well.
  6. 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.
  7. Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
  8. Serve immediately.

So many times I ate this in southern Germany. I lived in the state of Baden-Württemberg, so there was loads of Swabian influence. Schwäbisch! This was a lot of work — I see why Kraft Macaroni and Cheese exists as a product. I forgot to get the chives! Facepalm. 1 organic yellow onion $0.74, 0.42 lbs. Emmental $6.30, 0.26 lbs. Gruyere $5.72, and 6 oz. Jarlsberg $5.99 from Whole Foods.

~Jessica

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