Schwäbische Käsespätzle is a quintessential Swabian comfort food dish. Homemade Spätzle are layered with shredded Emmentaler and caramelized onions and then baked in the oven.
1 batch homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large bag of store-bought, but homemade strongly recommended.
6 tablespoons butter
2 large onions chopped
1/2 teaspoon salt
1/2 teaspoon sugar
350 g shredded Emmentaler cheese
- Preheat the oven to 200 C.
- Butter a 20×30 cm (or a little smaller) casserole dish.
- Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
- Serve immediately.