📝 About This Recipe
Transport yourself to a rustic mountain hut in the Alps with this quintessential German comfort food. These hand-crafted egg dumplings are layered with a pungent, melty blend of Emmentaler and Bergkäse, then topped with deeply sweet, golden-brown balsamic onions. It is the ultimate soul-warming dish that balances the chew of fresh pasta with the rich, nutty indulgence of alpine cheeses.
🥗 Ingredients
The Spätzle Dough
- 500 grams All-purpose flour (high-quality, sifted)
- 5 pieces Large eggs (at room temperature)
- 1/4 to 1/2 cup Sparkling water (cold; helps create air bubbles)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Nutmeg (freshly grated)
The Cheese Blend
- 200 grams Emmentaler cheese (grated)
- 200 grams Bergkäse or Gruyère (grated; for sharpness)
- 1/4 cup Heavy cream (optional, for extra creaminess)
Caramelized Onions & Finishing
- 3 large Yellow onions (thinly sliced into half-moons)
- 4 tablespoons Unsalted butter (divided)
- 1 pinch Sugar (to aid caramelization)
- 1 teaspoon Balsamic vinegar (for a hint of acidity)
- 1/2 bunch Fresh chives (finely chopped)
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by caramelizing the onions. Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt and sugar.
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2
Cook the onions slowly, stirring occasionally, for 25-30 minutes until they are a deep mahogany brown. Deglaze with the balsamic vinegar in the last minute and set aside.
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3
In a large mixing bowl, combine the flour, salt, and freshly grated nutmeg. Create a well in the center.
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4
Crack the eggs into the well and add 1/4 cup of sparkling water. Using a wooden spoon with a hole (the traditional tool) or a sturdy spatula, beat the mixture vigorously.
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5
Continue beating the dough for about 5-8 minutes until you see air bubbles forming and the dough 'slaps' against the side of the bowl. It should be elastic and fall slowly from the spoon without breaking immediately.
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6
Let the dough rest for 15 minutes at room temperature. Meanwhile, bring a large pot of heavily salted water to a rolling boil.
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7
Preheat your oven to 350°F (175°C) and lightly grease a ceramic baking dish with the remaining tablespoon of butter.
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8
Using a Spätzle press, a perforated grater, or the traditional method of scraping dough off a wooden board, drop the dough into the boiling water in batches.
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9
The Spätzle are done when they float to the surface (usually after 1-2 minutes). Use a slotted spoon to remove them, shaking off excess water.
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10
Place a layer of hot Spätzle into the prepared baking dish, followed by a generous handful of the mixed cheeses and a sprinkle of black pepper.
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11
Repeat the layering process until all Spätzle and cheese are used, ending with a thick layer of cheese on top. Drizzle the heavy cream over the top if using.
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12
Place the dish in the oven for 10-15 minutes, just until the cheese is completely melted and bubbling.
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13
Remove from the oven and spread the warm caramelized onions over the top. Garnish heavily with fresh chives and serve immediately.
💡 Chef's Tips
For the best texture, ensure your water is at a rolling boil; if it's just simmering, the dumplings may become mushy. Do not over-mix the cheese into the dough; the goal is distinct layers of pasta and gooey cheese. If you don't have a Spätzle maker, use a colander with large holes and push the dough through with a spatula. Always use a mix of cheeses—Emmentaler provides the melt, while a sharp Bergkäse or Gruyère provides the essential alpine flavor. If the dough is too thin, add a tablespoon of flour; if it's too thick to move, add a splash more sparkling water.
🍽️ Serving Suggestions
Serve with a crisp, green side salad tossed in a sharp vinaigrette to cut through the richness of the cheese. A cold German Lager or a dry Riesling pairs beautifully with the nutty flavors of the Bergkäse. Traditionalists often serve this with a side of creamy cucumber salad (Gurkensalat). For a meatier version, add crispy bacon bits along with the caramelized onions. Enjoy as a main course on a cold evening or as a decadent side dish to roast pork.