Cheesy spaetzle with caramelized onions & crispy shallots (Käsespätzle) from Food52

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Notes about this recipe

  • Rutabaga on May 08, 2020

    This is an excellent, super cheesy spaetzle, and the caramelized onions are fantastic. I made the mistake of trying a colander rather than my ricer to create the spaetzle. It wasn't nearly as effective, and took much longer to force the batter through the holes. I think some of the spaetzle ended up cooking too long and getting a bit waterlogged, but fortunately the time in the oven helped correct that. I also used all Comte cheese, since I already had that on hand. It's just like the kaesespaetzle I've enjoyed in Germany and Austria.

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