Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions. It's a favorite from Swabia, Germany!
Prep time: PT30M
Cook time: PT30M
Total time: PT60M
Rating
4.99 stars (85 reviews)
Keywords
German Cheese Spaetzle, Kasespatzle
Ingredients
1 batch Homemade German Spätzle
6 tablespoons butter
2-3 large onions (, chopped (the more caramelized onions the better so I go with at least 3!))
1/2 teaspoon salt
1/2 teaspoon sugar
12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) ((you can also add some Gruyere for extra flavor))
Salt
Categories
Main Course
Cuisine
German
Steps
Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
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. This makes great leftovers!
Nutitrion
Serving Size: 1 serving
Calories: 421 kcal
Carbohydrates: 67 g
Protein: 15 g
Fat: 27 g
Saturated Fat: 17 g
Sugar: 2 g
Reviews
Paul on 2026-07-06 (5 stars): love this recipe and is what I remember the first time I ate this on the shores of Lake Konstance
Cindy on 2026-03-07 (5 stars): Very good. Everyone loved it. I cut recipe in half for three of us and there was plenty. Agree that the carmelized onions really make it special. Would definitely make it again, very easy!
Angela on 2026-01-13 (5 stars): Excellent! I did 3 large onions and had to use swizz and smoked Gouda because our local farm store didntbhave gruyere. And it was delicious!
Callie B on 2026-01-12 (5 stars): I'm 121/2 years old, and this fall I went to Germany and tried kasespatzle for the first time, and LOVED it! Ever since then, I have wanted to make it homemade. For christmas I got a spatzle scraper lid thing and so I finally made it, and it was SO GOOD! I topped it with crispy fried onions, pepper, and green onions (we didn't have any chives) and it was really good for leftovers too. The cheeses I used were gouda, jarlsburg, and gruyere, and it tasted really yummy. Thanks so much for the recipe!
Susan on 2025-12-08 (5 stars): I love making cheese spätzle with caramelized onions. This was a great recipe. I thought the ratios were spot on. I assembled it tonight and will bake and serve it with schnitzel tomorrow. I had a small bowl as a test, and it’s taking everything not to get a little more. I did not add nutmeg so as to go with a more authentic flavor. One change that I did make was I sautéed the spätzle with the caramelized onions to cook off any residual water and crisp the spätzle just a little.
Sheri on 2025-07-05 (5 stars): This dish is amazing! I will definitely be making this again when cooler weather comes. Soo good!
Mark Hofmann on 2025-04-08 (5 stars): This recipe was delicious. I was in a hurry so I used some dried Spaetzle made in Poland that I picked up at a discount grocery store. gmifoods. com I used about 11 oz of dried and it seemed to come out to about 4-5 cups of cooked spaetzle. Will make this again. I used Vidalia onions for their sweetness. Yum
Melissa on 2024-12-16 (5 stars): Love this recipe! I'm making it for my son to take in to his afternoon German class...any recommendations on how to possibly reheat it in a microwave? (I know, gasp...lol) Thanks in advance!
