Allgäu Käsespätzle
Fresh Spätzle with savory Bergkäse and crispy fried onions, baked to hearty perfection.
- Preparation
- 30 min
- Cook/bake time
- 25 min
- Total
- 55 min
- Difficulty
- Medium
- Calories
The Swabian and Allgäu national dish is a true classic. Homemade Spätzle are layered with strong Bergkäse until everything melts into a creamy delight, crowned with plenty of golden fried onions. This vegetarian soul food will leave you full and happy. A green salad on the side brings the necessary freshness.
Step-by-step instructions
- 1
Beat the dough
Mix the flour, eggs, salt, and nutmeg, and gradually add the water. Beat the dough vigorously until it forms bubbles and tears viscously from the spoon, as this is exactly what makes the Spätzle fluffy later. Let it rest for 10 minutes.
- 2
Fried onions
Slowly fry the onion rings in butter over medium heat for 15 to 20 minutes until golden brown, stirring frequently. Be patient here, because half the flavor is in these fried onions.
- 3
Make the Spätzle
Bring plenty of salted water to a boil. Press the dough in portions through a Spätzle maker or press into the bubbling water. As soon as the Spätzle float to the top, lift them out with a slotted spoon.
- 4
Layering
Layer the Spätzle and cheese alternately in a preheated baking dish or pan and lightly salt each layer. Keep everything warm or bake it briefly at 180 °C until the cheese forms beautiful strings. It is important to layer everything while hot, otherwise the cheese will not melt properly.
- 5
Serving
Generously sprinkle the Käsespätzle with the fried onions and a little chives, and serve immediately.
