Cheesy German Noodles (Print Version)
# Ingredients:
01 -
2 Large Gruyere Cheese portions, shredded.
02 -
2 Big Emmentaler Cheese portions, shredded.
03 -
3 Big Onions, slice thinly.
04 -
1/4 Cup Butter, use extras if required.
05 -
A Sprinkle of Parsley (optional, for garnish).
06 -
1 Double portion of made-from-scratch Spaetzle.
07 -
To make Spaetzle: 3 Cups Standard Flour.
08 -
To make Spaetzle: 4 Tablespoons Semolina Flour (ideal texture).
09 -
To make Spaetzle: 2 Eggs, large.
10 -
To make Spaetzle: 1 Tablespoon Butter, melted.
11 -
To make Spaetzle: 1 Teaspoon Fine-grain Sea Salt.
12 -
To make Spaetzle: A pinch of Nutmeg (1/8 Teaspoon).
# Instructions:
01 -
Shred cheeses, chop onions into super thin pieces, and have everything ready for the spaetzle and remaining steps. Being prepared speeds things up!
02 -
Drop butter and those chopped onions into a big pan with a pinch of salt. Cook 'em slow on low heat until caramelized (about 45 minutes). Stir them often and keep adjusting the heat if needed. You'll know they're ready when they turn a golden-brown color.
03 -
While waiting on the onions to cook, prep and cook your spaetzle following the specific steps for them.
04 -
Layer the cooked spaetzle into a casserole dish, then dot with small amounts of butter. Sprinkle the shredded cheese evenly across, and when the onions are golden and ready, spread those on top of everything.
05 -
Bake until the cheese melts completely and begins bubbling (10 to 15 minutes should do the trick).
06 -
Serve immediately, and feel free to sprinkle fresh parsley on top if you'd like!
# Notes:
01 -
You can stack layers of ingredients in a deeper casserole dish.
02 -
Option to prep earlier and store in the freezer.
03 -
Breadcrumbs toasted in butter could be added as a crispy topping.
04 -
Experiment by adding bacon or mushroom gravy as variations.