German-style baked spaetzle with rich cheese layers, caramelized onions, and a golden, comforting crust.
# What You’ll Need:
→ Spaetzle Base
01 - 2 cups all-purpose flour
02 - 4 large eggs
03 - 1/2 cup whole milk
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground nutmeg
→ Cheese Blend
06 - 1 1/2 cups grated Emmental cheese
07 - 1 cup grated Gruyère cheese
→ Caramelized Onions
08 - 2 large yellow onions, thinly sliced
09 - 2 tablespoons unsalted butter
→ Assembly & Garnish
10 - 2 tablespoons unsalted butter for greasing and topping
11 - Fresh chives or parsley, chopped (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Butter a medium baking dish (approximately 9x13 inches).
02 - Combine flour, salt, and nutmeg in a large mixing bowl. Whisk in eggs and milk until a smooth, thick batter is achieved.
03 - Bring a large pot of salted water to boil. Using a spaetzle maker or large-holed colander, press batter through to create small noodles. Cook for 2 to 3 minutes or until the noodles float. Remove with a slotted spoon and set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat. Add sliced onions and sauté for 10 to 12 minutes, stirring frequently until onions are deeply browned and caramelized.
05 - Place half the cooked spaetzle into the prepared baking dish. Scatter half of the caramelized onions and half of the cheese blend on top. Repeat the layers with remaining spaetzle, onions, and cheese.
06 - Dot the top with 2 tablespoons butter. Bake for 20 to 25 minutes until the cheese has melted and the surface is golden.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chives or parsley if desired and serve while warm.
