Main Course

Käsespätzle

Name: Käsespätzle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 racions
Cuisine: german
Ingredients: 250 g all-purpose flour; 3 u egg large; 60 ml water; 1 ct salt; 0,25 ct black pepper freshly ground; 2 u yellow onion medium, thinly sliced; 2 cs unsalted butter; 200 g gruyère cheese grated; 100 g emmentaler cheese grated; 2 cs chives fresh, finely chopped (opcional)

Käsespätzle is a classic German comfort food dish, featuring homemade spätzle noodles tossed with caramelized onions and a generous amount of melted cheese. It's a rich and satisfying vegetarian meal, perfect for a cozy evening.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 678 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

spätzle

250 gall-purpose flour
3 uegg, large
60 mlwater
1 ctsalt
0,25 ctblack pepper, freshly ground

caramelized onions

2 uyellow onion, medium, thinly sliced
2 csunsalted butter

cheese mixture

200 ggruyère cheese, grated
100 gemmentaler cheese, grated

garnish

2 cschives, fresh, finely chopped(opcional)

Estris

slotted spoon · spätzle maker · large skillet · large bowl · large pot · wooden spoon · whisk

Elaboració

Pas a pas

1
In a large bowl, whisk together the flour, salt, and pepper for the spätzle batter.
Uns 2 min
2
Add the eggs and water to the dry ingredients and mix with a wooden spoon or spatula until a thick, smooth batter forms. The batter should be sticky and elastic, resembling a thick pancake batter.
Uns 5 min
Nota de cuina: Beat the batter vigorously for a few minutes to develop gluten, which gives spätzle its characteristic chewiness.
3
Cover the spätzle batter and let it rest at room temperature for at least 15 minutes, or up to 30 minutes, to allow the flour to fully hydrate.
Uns 15 min
4
While the batter rests, prepare the caramelized onions. Melt the butter in a large skillet or frying pan over medium-low heat.
Uns 2 min
5
Add the sliced yellow onions to the pan and cook, stirring occasionally, until they are very soft, deeply golden brown, and caramelized, about 20-25 minutes.
Uns 25 min
Nota de cuina: Cook the onions slowly over low heat to prevent burning and ensure even caramelization.
6
Bring a large pot of heavily salted water to a rolling boil.
Uns 5 min
7
Using a spätzle maker, colander, or a cutting board and knife, press or scrape portions of the spätzle batter directly into the boiling water.
Uns 5 min
Nota de cuina: Work in batches to avoid overcrowding the pot.
8
Cook the spätzle for 2-3 minutes, or until they float to the surface. Once they float, let them cook for another 30 seconds to ensure they are done.
Uns 3 min
9
Remove the cooked spätzle with a slotted spoon or spider and transfer them to a large bowl. Repeat with the remaining batter.
Uns 5 min
10
Add the caramelized onions to the bowl with the cooked spätzle.
Uns 1 min
11
Sprinkle the grated gruyère cheese and emmentaler cheese over the spätzle and onions. Toss gently until the cheese is melted and coats the spätzle.
Uns 2 min
Nota de cuina: If the cheese isn't melting quickly enough, you can place the bowl over the hot water bath from boiling the spätzle, or return the mixture to the still-warm skillet for a minute.
12
Serve immediately, garnished with fresh chives if desired.
Uns 1 min

Per ració

Nutrició

58%Puntuació

Calories: 678kcal
Proteïnes: 33,4g
Hidrats de carboni: 55,5g
Greixos: 35,2g
Fibra: 3,1g
Sucre: 3,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Käsespätzle in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pan with a splash of water or milk, or in the microwave, until warmed through.