Hearty, silky Spätzle in a creamy cheese sauce with sweet caramelized onions — a comforting German classic that is easy to make at home. Use ready-made knöpfle, add cream, fragrant cheese, and a touch of seasoning, and you’ll have a stretchy, luxuriously creamy pasta crowned with golden onions.
Ingredients
- Knöpfle — 1.1 lb | 500 g
- Cream (20–30%) — 3/4 cup | 200 ml
- Grated cheese (Emmental or Tilsiter) — 5.3 oz | 150 g
- Onions — 3
- Salt — to taste
- Black pepper — to taste
- Garlic powder — to taste
- Chicken broth — to taste
Step-by-Step Recipe
- Peel the onions and cut them into thin half-moons. Finely grate the cheese. Bring a pot of salted water to a boil and cook the knöpfle until done according to the package instructions. Drain well.
- Heat a wide skillet over medium heat. Add the onions and cook, stirring often, for 10–12 minutes until soft and lightly caramelized. If they begin to stick, add a splash of chicken broth. Season with a pinch of salt.
- Pour in the cream, reduce the heat to low, and warm for 1–2 minutes. Season with black pepper and garlic powder. If you like, add a little chicken broth to taste.
- Add the knöpfle to the skillet and toss with the sauce. Stir in the grated cheese, reserving a little for serving, and cook for 1–2 minutes until the cheese melts and the sauce becomes luscious and stretchy. Taste and adjust the seasoning.
- Serve hot, with the remaining cheese and a few twists of freshly ground pepper, if desired.
Nutritional Value
| Per serving | Amount |
|---|---|
| Calories | ≈ 450 kcal |
| Protein | ≈ 17 g |
| Fat | ≈ 24 g |
| Carbohydrates | ≈ 45 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- You can cook the onions longer over very low heat for a deeper sweetness and a richer color.
- Choose a cheese that melts well: Emmental brings nutty notes, while Tilsiter gives a bolder flavor. A mix of the two works beautifully.
- If you prefer a thicker sauce, let it barely simmer for 1–2 minutes after adding the cheese.
- Chicken broth can be replaced with vegetable broth or even water — it is mainly there for juiciness and to keep the onions from scorching.
FAQ
Can I replace the cream with milk?
Yes, but the sauce will be less rich and less thick. Use full-fat milk and add a little extra cheese for a creamier texture.
Which cheese is best for Spätzle?
Emmental is the classic choice: it melts beautifully and has a nutty flavor. Tilsiter is more pronounced. A blend of the two works well too — the key is good melting quality.
Is chicken broth necessary?
No. Its purpose is to add moisture and help the onions brown evenly. You can swap in vegetable broth or water, or leave it out entirely.