📝 About This Recipe
Transport yourself to the heart of a Bavarian beer hall with this soul-warming classic, often called the German answer to Mac and Cheese. Hand-scraped or pressed egg noodles are layered with a pungent, melty blend of Emmentaler and Bergkäse cheeses, then topped with a mountain of golden, buttery caramelized onions. It is the ultimate comfort food for Oktoberfest, offering a rich, elastic texture and a nutty depth of flavor that pairs perfectly with a cold Märzen lager.
🥗 Ingredients
For the Spätzle Dough
- 500 grams All-purpose flour (high-quality, sifted)
- 5 pieces Large eggs (at room temperature)
- 1/2 cup Sparkling water (cold; helps create a lighter texture)
- 1 teaspoon Salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
The Cheese Blend
- 200 grams Emmentaler cheese (grated)
- 200 grams Bergkäse or Gruyère (grated; provides the sharp, nutty punch)
- 1/4 cup Heavy cream (optional, for extra creaminess)
The Caramelized & Crispy Onions
- 3 large Yellow onions (thinly sliced into rings)
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons All-purpose flour (to dust the onions)
- 1/2 teaspoon Sweet paprika (for color and warmth)
Garnish & Finishing
- 1/2 bunch Fresh chives (finely minced)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and nutmeg. Create a well in the center.
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2
Crack the eggs into the well and add the sparkling water. Using a wooden spoon with a hole (traditional) or a sturdy spatula, beat the dough vigorously. You are looking to incorporate air; beat until the dough is smooth and you see large air bubbles popping, about 5-8 minutes.
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3
Let the dough rest at room temperature for 15-20 minutes. This relaxes the gluten for a tender noodle.
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4
While the dough rests, prepare the onions. Toss the onion rings in a mixture of flour and paprika. In a large skillet, melt the butter and oil over medium heat. Fry the onions until they are deep golden brown and crispy. Set aside on a paper towel.
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5
Preheat your oven to 350°F (175°C) and lightly grease a ceramic baking dish or a cast-iron skillet.
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6
Bring a large pot of heavily salted water to a rolling boil.
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7
Using a Spätzle press, a perforated grater, or the traditional 'scraping from a board' method, drop small portions of dough into the boiling water.
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8
Cook the noodles for only 2-3 minutes. Once they rise to the surface, they are done. Use a slotted spoon to remove them immediately.
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9
Begin layering: Place a layer of hot noodles in the prepared baking dish, followed by a generous handful of the mixed cheeses. Repeat until all noodles and cheese are used, ending with cheese on top.
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10
Drizzle the heavy cream over the top if using, then sprinkle half of the crispy onions over the cheese.
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11
Bake in the oven for 10-12 minutes, just until the cheese is completely melted, bubbly, and slightly golden at the edges.
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12
Remove from the oven and top with the remaining crispy onions and a shower of fresh chives. Serve immediately while the cheese 'pull' is at its peak.
💡 Chef's Tips
For the perfect dough consistency, it should be viscous enough to slowly drip from a spoon but not be liquid; adjust with a splash more water or flour if needed. Always use a mix of cheeses—Emmentaler provides the melt, while a mountain cheese like Bergkäse or Appenzeller provides the essential stinky-salty flavor profile. Don't overcook the noodles in the water! They will continue to soften and cook while baking in the oven with the cheese. If you don't have a Spätzle maker, a colander with large holes and the back of a spoon works in a pinch. To get the onions truly crispy, ensure they are dried well before flouring and don't crowd the pan during frying.
🍽️ Serving Suggestions
Pair with a crisp, acidic Cucumber Salad (Gurkensalat) to cut through the richness of the cheese. A cold glass of Paulaner or Spaten Oktoberfest-style Märzen beer is the traditional beverage of choice. Serve alongside a bratwurst or schnitzel for a complete Bavarian feast. A side of sweet and sour red cabbage (Rotkohl) provides a beautiful color contrast and flavor balance. Finish the meal with a warm apple strudel for the ultimate fall festival experience.