Cheese Spaetzle

Sometimes I run across recipes posted in the blogs I subscribe to that I have to make ASAP because they look and sound amazing.

Like this Cheese Spaetzle from Masala Herb.

I only had about a cup of leftover spaetzle/nokedli in the freezer, so I had to estimate the amount of cheese (old/sharp cheddar) that I used and cut up the smallest onion I found in my mesh bag of onions. I used real butter, rather than margarine, to cook the onion, as the recipe recommended, and tried to slice the rings as evenly as possible so that they would cook at the same rate. As the thinner rings caramelized, I removed them from the frying pan to try to avoid any burning. (Well, I tried.)

It took less than a minute under the broiler to melt the cheese … and then I dug in.

I had intended to leave half of the dish for the next day but ended up finishing the pan cause it was just THAT good.


16 thoughts on “Cheese Spaetzle

  1. Your cheese spaetzle turned out perfect!! Just the way they serve it too in the alps. Whenever I make this I tell myself that I would keep some for the next day but then I just gobble it up so quickly. ^.^

  2. Wow! It looks yummy indeed! (I never have leftovers of dishes I love and make in double portions… I have to make it triple at least!).

    1. The batch of nokedli/spaetzle I made serves 4 as a side dish and I had portioned it out into 1 cup servings … there was one left in the freezer so that’s what I used. ๐Ÿ™‚

    1. I made extra spaetzle and had some leftover in the freezer so when I ran across this recipe in Helene’s blog, I had to try it out immediately. It turned out well, ๐Ÿ™‚

  3. That looks so good, I’m surprised I’ve never thought to add cheese and caramelized onion to spaetzle, of course, it is rather rare that there are any leftovers.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s