Spaetzle are small noodles eaten with most German dishes. In Swabia, near Stuttgart in the German Southwest, they are often eaten baked with gobs of melted cheese. Good dried spaetzle is available at most online and food markets. They can help a cook skip having to use a special spaetzle plane to form the noodles without losing any of the flavor or texture of making them from scratch.
Stuttgarter Kaesespaetzle – Baked Cheese Noodles
- 9 by 13-inch casserole dish
- Large pot
- Large heavy skillet
- 1 large Package of spaetzle
- 6 tbsp Butter
- 2 large Yellow onions, chopped
- ½ tsp Salt
- ½ tsp Sugar
- 12 oz Shredded Emmentaler, Jarlsberg, or Swiss cheese
- Kosher salt
- Preheat oven to 400°F (200°C). Lightly butter insides of casserole dish.Boil spaetzle per package instructions. Drain.Heat remaining butter over medium heat. Add onions sprinkled with salt and sugar. Cook, stirring occasionally, until onions get soft and begin to turn brown, about 20 minutes.Layer ⅓ of spaetzle across bottom of casserole. Add ⅓ cheese the ⅓ caramelized onions. Repeat spaetzle, cheese, onions 2 more times.Bake until cheese is melted and beginning to get crispy at the edges. Serve hot.
- Makes great leftovers and freezes well.
- Plain spaetzle and onions can be cooked 2 days in advance.