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Liechtensteiner Käsknöpfle (Cheese Spaetzle with Caramelized Onions)

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Cheese spaetzle with melted alpine cheese, caramelized onions, and parsley.
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Liechtensteiner Käsknöpfle is a comforting Alpine dish of small egg spaetzle layered with melted cheese and sweet caramelized onions.

A loose spaetzle batter is pressed into simmering water, then layered with cheese so the hot dumplings melt it gently before the onions go on top.

Keep the batter soft but not runny; it should fall in short pieces through a spaetzle press or large-holed colander.

Serving Suggestions

Serve hot with a crisp green salad, chopped parsley, and extra black pepper.

Cheese spaetzle being finished with caramelized onions in a cast-iron pan.

Recipe Notes

The onions can be caramelized ahead. The finished Käsknöpfle is best eaten immediately while the cheese is soft and stretchy.

Cheese spaetzle with melted alpine cheese, caramelized onions, and parsley.

Liechtensteiner Käsknöpfle (Cheese Spaetzle with Caramelized Onions)

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Tender egg spaetzle layered with melted alpine cheese and sweet caramelized onions in a classic Liechtensteiner style.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Liechtensteiner
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Spaetzle
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 4 large eggs
  • 3/4 cup whole milk plus more if needed
Cheese and onions
  • 3 tablespoons unsalted butter divided
  • 2 large yellow onions thinly sliced
  • 8 ounces alpine cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Spaetzle press or large-holed colander
  • Large skillet
  • Mixing bowl
  • Wooden spoon

Method
 

Make the batter:
  1. Whisk the flour and salt in a bowl. Beat in the eggs and milk until a thick, elastic batter forms. Rest for 10 minutes.
Caramelize the onions:
  1. Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the onions for 20 to 25 minutes, stirring often, until soft and deeply golden. Set aside.
Cook the spaetzle:
  1. Bring a large pot of salted water to a gentle boil. Press the batter through a spaetzle press or colander into the water in batches. Cook until the dumplings float, then lift them out with a slotted spoon.
Layer and melt:
  1. Melt the remaining butter in the skillet. Layer the hot spaetzle and grated cheese in the skillet, cover for 2 to 3 minutes until melted, then top with the onions, parsley, and pepper.

Nutrition

Calories: 690kcalCarbohydrates: 70gProtein: 29gFat: 31gSaturated Fat: 18gCholesterol: 255mgSodium: 820mgFiber: 4gSugar: 8g

Notes

  • Use a mix of mild and sharp alpine cheeses if available for a more rounded flavor.
  • Do not rinse the cooked spaetzle; its surface helps the cheese cling.

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