Käsespätzle #EattheWorld

Homemade Spaetzle covered in cheese and topped with caramelized onions.  This is pure comfort food!!!

We are traveling to Austria this month as we Eat the World.....

Check out all the wonderful Austrian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• Sugarlovespices: Mini Sacher Torte, Viennese classic chocolate cake 
• A Day in the Life on the Farm: Kasespatzle 
• Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog)
• Amy’s Cooking Adventures: Viennese Kaiser Rolls 
• Sneha’s Recipe: Keto Wiener Beef Schnitzel 
• Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake 
• Cultureatz: Styrian Potato Field Salad

Don't be initimidated about making your own pasta.  This is the easiest pasta to make and the entire meal takes less than an hour.

The most time consuming part of this dish is caramelizing the onions.  But take your time because those onions add sooooo much flavor to this dish.  After they are caramelized. leave that pan right next to you because you will be adding more butter to it and then browning the pasta a bit before covering it in cheese and putting it in the oven for a few minutes. 

I served this up as a main course on a Meatless Monday but it is also a great side dish with whatever you are serving for dinner.  

Entrees, Pasta, Cheese

Entrees, Pasta

Austrian

Yield: 2-3 main course servings

Author: Wendy Klik

Kasespatzle (Austrian Mac & Cheese)

Homemade Spaetzle covered in cheese and topped with caramelized onions. This is pure comfort food!!!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 T. olive oil
• 2 T. butter, divided
• 1 large Vidalia onion, thinly sliced
• salt and pepper, to taste
• 2 t. brown sugar
• 1 c. flour
• pinch of freshly grated nutmeg
• 2 eggs, beaten
• 2/3 c. soda water or sparkling water
• 1 c. grated Gruyere cheese
• Fresh thyme leaves for garnish, if desired

Instructions

1. Heat the oil and 1 Tablespoon of the butter in a large oven safe skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally for about 10 minutes. Sprinkle with the brown sugar and cook, stirring occasionally for another 10 minutes, until the onions are very soft and golden brown. Remove to a bowl and set aside. Do not clean the pan.
2. While onions are cooking place a large pot of salted water over high heat to come to a boil.
3. Meanwhile place the flour, a pinch of salt and a pinch of nutmeg into a bowl. Add the beaten eggs and soda water and mix vigorously with a wooden spoon until the dough comes together and you see small air bubbles, about 2 minutes.
4. Place a spaetzle maker over the pot of boiling water. Add the dough and run the dough back and forth, dropping the noodles into the water. (This can also be done with a colander and a wooden spoon.)
5. As the noodles rise to the top, remove to a second colander that is set over a bowl to drain.
6. When all noodles are cooked, melt the remaining butter in the skillet, add the noodles, season with salt and pepper, and cook until lightly browned. Sprinkle with the cheese and place in a preheated 400* oven for about 10 minutes, until cheese is melted and pasta is heated through.
7. Divide into serving portions and garnish with the onions and thyme.

Notes

Adapted from a recipe found at Polkadot Passport

Nutrition Facts

Calories

794.95

Fat (grams)

44.96 g

Sat. Fat (grams)

22.34 g

Carbs (grams)

64.27 g

Fiber (grams)

3.36 g

Net carbs

60.92 g

Sugar (grams)

12.14 g

Protein (grams)

33.16 g

Sodium (milligrams)

754.13 mg

Cholesterol (grams)

266.81 mg

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