Vorarlberg Cheese Spaetzle Drop Noodles
Discover the comforting indulgence of Vorarlberg Cheese Spaetzle Drop Noodles, a traditional Austrian dish that combines hearty handmade noodles with rich, melted cheeses. Crafted from a simple dough of flour, eggs, and milk, these tender dumpling-style noodles are effortlessly shaped using a spaetzle maker and boiled until perfectly cooked. Tossed with caramelized onions and a decadent blend of Gruyère and Emmental cheeses, the dish transforms into a creamy, flavorful masterpiece that’s both rustic and luxurious. A sprinkle of fresh parsley adds a vibrant finish, while buttery sautéed onions lend irresistible depth. Perfect for a filling family meal or a taste of authentic Alpine cuisine, this cheesy spaetzle recipe is a delightful celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 4 large Eggs
- 120 milliliters Milk
- 1 teaspoon Salt
- 50 grams Butter
- 2 large Onion
- 250 grams Gruyère cheese
- 150 grams Emmental cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and milk.
Mix the ingredients with a wooden spoon or whisk until you get a smooth but sticky dough. Avoid overmixing.
Bring a large pot of salted water to a gentle boil. Place a spaetzle maker or colander with large holes over the pot.
Push the dough through the spaetzle maker or colander, letting the small pieces drop into the boiling water.
Once the spaetzle float to the surface (after about 2-3 minutes), use a slotted spoon to transfer them to a bowl of cold water to stop the cooking process. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté until golden brown and caramelized (about 10 minutes). Remove half of the onions and set aside for garnish.
Lower the heat and add the cooked spaetzle to the skillet with the remaining onions. Toss gently to coat the spaetzle in butter.
Gradually add the grated Gruyère and Emmental cheeses to the skillet, stirring continuously until the cheese melts and coats the spaetzle.
Season the dish with black pepper to taste. Transfer the spaetzle to serving plates and garnish with the reserved caramelized onions and a sprinkle of fresh parsley.
Serve immediately while hot and enjoy this delicious Vorarlberg specialty.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1107 mg | 85% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
