How to make Käsespätzle - Diverse School Travel

Slice 2 onions and heat 1 tablespoon of vegetable oil in a pan over medium heat.

Fry the onions until they are nice and brown, adding a little sugar and salt for caramelization if desired.

Set the browned onions aside off the heat.

Boil some water in a pot and keep it at a low simmer.

Preheat the oven to gas mark 4.

In a mixing bowl, combine 1 tablespoon of vegetable oil, 3 beaten eggs, 225 grams of plain flour, 125 milliliters of water, a pinch of salt, and 1 tablespoon of thyme. Whisk until the mixture is gloopy and pancake batter-like.

Using a spoon, drop spoonfuls of the mixture into the simmering water through a steamer or colander to create noodles.

Cook the noodles for about 3 minutes or until they rise to the top, then strain them with a colander and set aside.

In an oven-safe pan, combine the strained noodles with the caramelized onions, 325 grams of emmental cheese, and freshly chopped parsley. Mix until well combined.

Bake in the oven for 10 minutes or until the top is golden and crispy, checking for doneness as ovens may vary.

Serve with additional fresh parsley and crispy fried onions if available.

Equipment Needed

Spice Level: