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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.