High-protein Käsespätzle (cheese spätzle) with crispy onions

High-protein Käsespätzle (cheese spätzle) with crispy onions: savoury spelt spätzle with Alpine cheese, Emmental, butter, onion and a splash of milk or cream.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 542 kcal per serving
• Protein: 27 g
• Fat: 23 g
• Carbs: 56 g

Ingredients

• 1 large onion
• ½ tsp sweet paprika
• 50g strong Alpine cheese (such as Gruyère)
• 1 splash of cow's milk or cream (about 2 tbsp)
• 50g Emmental
• 150g dried spelt spätzle (or homemade spätzle made with white spelt flour)
• 1 tbsp butter
• Salt and freshly ground pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · grater · wooden spoon

1. Peel and halve the onion and slice it into thin strips. Grate the Alpine cheese and Emmental.
2. Cook the spelt spätzle in plenty of salted water until al dente. Then drain and let them drip dry briefly.
3. Gently melt the butter in a large frying pan and slowly fry the onion until golden brown. Stir in the paprika only briefly at the end so it doesn't turn bitter.
4. Add the spätzle to the pan and mix with the fried onions. Pour in the milk or cream, then fold in the Alpine cheese and Emmental until everything melts and turns creamy.
5. Season with salt and freshly ground pepper. Leave the Käsespätzle over a gentle heat for a moment so everything comes together.
6. Serve hot straight away, with a little extra pepper if you like.

Good to know

Sometimes you don't need any fuss, just something hearty from the pan. These Käsespätzle are down-to-earth, savoury and really satisfying.

Swaps

Emmental → Bavarian Alpine hard cheese (similar protein content, often a little stronger in flavour); cream → whole milk (less fat); butter → ghee (good for high heat and usually lower in lactose); spelt spätzle → wholemeal spelt spätzle (more fibre and slightly more minerals)

Allergens

Contains gluten, milk and, depending on the spätzle, egg. Suitable for children if mildly seasoned, and during pregnancy no problem as long as the cheese and dairy are made from pasteurised milk.