| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 eggs
- 3/8 cup 2 percent milk
- 2 cups shredded Swiss cheese
- 3 tablespoons butter
- 1 onion, chopped
Instructions
- Preheat the oven to 375 degrees F.
- Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
- Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
- Bake the spaetzle until the cheese is melted, about 30 minutes.
- Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 261 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 97 mg |
| Sodium | 230 mg |
Reviews
This was exactly what we were hoping it would be. Had spaetzle in Austria and wanted to learn/try to make it. Pillowy,cheesy,buttery comforting goodness.
Texture and taste…terrific! Easy to make and not expensive. If you enjoy buttered noodles, dumplings, etc…give this recipe a try! Annie , Fremont, CA
A classic Schwaben recipe that is damn good eatin’…period. I use Emmental, which isn’t really what we consider swiss cheese here, outside the fact that it is made in Switzerland. Regardless, if Emmental isn’t available use swiss.