Spaetzle with Buttered Onions and Cheese

Introduction

Slowly browned onions, butter-fried spaetzle, and a layer of grated Emmental or Gruyère give you a skillet dish with soft noodles, melted cheese, and sweet onion in every bite. You can get it on the table in about 40 minutes, and it works as a simple dinner or a substantial side with the green salad served alongside.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• Butter
• Onions, diced
• Spaetzle, boiled in salted water
• Emmental or Gruyère cheese

Instructions

1. Slowly fry diced onions with butter. When the onions are browned, remove them from the pan.
2. Fry the spaetzle in butter on low heat.
3. Grate the cheese over the frying spaetzle, and toss well.
4. Add the onions to the spaetzle and cheese, and toss well.
5. Serve with a green salad.

Variations

• Use Emmental if you want a milder, slightly sweeter cheese flavor. Use Gruyère if you want a deeper, nuttier finish.
• Brown the onions a little less if you want them softer and sweeter. Take them further if you want more savory depth and a darker flavor.
• Fry the spaetzle a few extra minutes before adding the cheese if you want some crisp edges. That gives the final dish more contrast in texture.
• Add chopped chives or parsley at the end for a fresher finish. The herbs lighten the richness of the butter and cheese.

Tips for Success

• Keep the onions on moderate heat and give them time; if they color too fast, they can turn bitter before they soften.
• Drain the boiled spaetzle well before it goes into the butter so the pan does not turn watery.
• Grate the cheese finely so it melts quickly over the hot spaetzle instead of sitting in clumps.
• Keep the heat low once the cheese goes in. High heat can make the cheese greasy instead of evenly coating the spaetzle.
• Serve it right after tossing in the onions, while the cheese is still fully melted.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a freezer-safe container for up to 1 month, but the texture will be softer after thawing.

Reheat in a skillet over low heat with a small piece of butter or a spoonful of water to loosen it, stirring until hot. You can also microwave it covered in short bursts, stirring between each burst so the cheese heats evenly.

FAQ

Can you use packaged spaetzle for this recipe?

Yes. Packaged fresh or shelf-stable spaetzle works well; just boil it in salted water first if needed.

Why is the cheese clumping instead of coating the spaetzle?

That usually happens if the heat is too high or the cheese is grated too coarsely. Lower the heat and use finely grated cheese for a smoother melt.

Can you make the onions ahead of time?

Yes. Brown the onions up to 2 days ahead, refrigerate them, and add them back in when you toss the spaetzle with the cheese.

Can you make this gluten-free?

Yes, if you use gluten-free spaetzle. The rest of the method stays the same.