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Kaesespaetzle

  • 25 g Unsalted Butter
  • 180 g Onion, sliced
  • 55 g Vegetable Oil
  • 180 g Shallot, sliced
  • 1/4 t Medium-Grain Salt
  • 600 g Spätzle
  • 15 g Unsalted Butter
  • 120 g Gruyere, grated
  • 120 g Emmental, grated
  • 1 t Medium-Grain Salt
  • 1 t Black Peppercorn, ground
  • 60 g Gruyere, sliced
  • 60 g Emmental, sliced
  • 30 g Chives, chopped
  1. Preheat oven to 400ºF (204ºC). Lay out paper towels to dry parfried shallots.
  2. Carmelize onions. Melt butter in small saucepan over medium heat. Add onions and coat evenly. Cook 60 minutes, stirring every 5 minutes, until deep golden brown.
  3. Parfry shallots. Heat vegetable oil in another saucepan over medium heat. Add shallots. Parfry, stirring constantly, until deep golden brown. Transfer shallots to paper towels and pat dry. Sprinkle with salt.
  4. Combine käsespätzle. Melt remaining butter in oven-safe skillet over medium-low heat. Add spätzle. Sauté until starting to brown. Remove skillet from heat. Add salt, pepper, onions, and first portions of gruyere, emmental cheese. Stir gently.
  5. Bake käsespätzle. Layer remaining gruyere, emmental. Bake 15 minutes at 400ºF until bubbly and golden.
  6. Garnish & serve with crispy shallots and chives.

  1. Vetter, Delaney. "Käsespätzle (Cheesy Spaetzle With Caramelized Onions & Crispy Shallots)." Food 52. 26 February 2020. ↩