Kässpätzle from the Stainless Steel Pan – Creamy, Cheesy & Hearty

Käsespätzle is Swabian soul food – creamy, cheesy, with a light sweetness from the caramelized onions. In the BIOL stainless steel pan, the onions caramelize perfectly without burning.

Ingredients

• 400 g fresh spätzle (from the fridge section) or homemade
• 2 large onions, sliced into thin rings
• 2 tbsp butter
• 150 g mountain cheese (Bergkäse), grated
• 50 g Gruyère, grated
• Salt, black pepper, nutmeg
• 2 tbsp chives or parsley

Preparation

1. Caramelize the onions: Preheat the stainless steel pan over medium heat and add the butter. Add the onion rings, sprinkle with a pinch of salt, and slowly caramelize for 15–18 minutes until deep golden brown.
   
   
   Remove from the pan.
2. Cook the spätzle: Cook the spätzle in salted water for 2–3 minutes,
   
   
   drain and let sit briefly.
3. Layer: Set the pan to medium heat. Add half the spätzle, sprinkle with half the cheese. Add a second layer of spätzle, top with the remaining cheese. Heat for 2–3 minutes with the lid closed
   
   
   until the cheese melts.
4. Top with onions: Place the caramelized onion rings
   
   
   on top of the melted cheese.
5. Serve: Sprinkle with chives and serve straight from the pan. Season to taste with pepper and nutmeg.

Tips & Tricks

• Grate the cheese fresh – Pre-grated cheese contains anti-caking agents and melts less smoothly.
• Caramelize slowly – Onions need time, not high heat.
• Crispy variation – Fry the spätzle for a final 3 minutes without the lid for a slightly crispy bottom.

Serving Suggestion

Serve with a green salad and a cold beer or a glass of white wine. Also great as a side to onion roast beef (Zwiebelrostbraten).

Nutritional Values (per serving)

Now cook with the right BIOL cookware.
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