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Käsespätzle
Fry the onions in 40 g of the butter over medium-low heat, stirring now and then, for 25 to 30 minutes until brown and sweet. Start these first; they take longer than everything else combined.
Tip: Brown, not black. Lower the heat if they catch.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Käsespätzle take?
55 min all in — 15 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Frying pan, Mixing bowl, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tsp (plus more for the pot).
What can I use instead?
Emmentaler and Gruyère → Any mix of a mild melter and a sharp hard cheese. Mature Cheddar and mozzarella works. It is no longer Käsespätzle, but it is dinner.
Any tips from this recipe?
No press: hold a chopping board over the pot and scrape thin strips of batter off the edge with a knife. Uglier, more authentic. The batter should be thicker than pancake batter and thinner than dough. Add a spoon of water or flour until it drops slowly. Leftovers fry up well the next day in butter until crisp.
Can I prepare this ahead?
Leftovers fry up well the next day in butter until crisp.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.