Cheese Spaetzle with Fried Onions – Homemade

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Flour
  • 1 tbsp Oil
  • 4 tsp Salt
  • 6 Eggs
  • 300 g Emmental
  • 3 Onions
  • 200 ml Oil (for frying)
  • 1 tbsp Flour (for frying)
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Butter
  • 100 ml Milk


Making the spaetzle

  • For the dough, mix the eggs, flour, oil and salt with the dough hook. Then add the water so that a viscous dough is formed.
  • In the meantime, bring the water with a little salt to the boil and grate the Emmental cheese, cut an onion into small cubes.
  • Then put the dough in portions in a spaetzle button press or, alternatively, scrape directly from the board into the boiling water. When the spaetzle are done they float on the surface.
  • These are then skimmed off and tossed in the butter in a hot pan with the diced onions. Add the grated Emmental cheese and the milk to the pan over and over again to create a nice mixture.
  • Finally, season with salt and pepper.

Preparing the fried onions

  • For the fried onions, cut them into rings and put them in a freezer bag with a pinch of salt, let them stand for about 5 minutes.
  • Then add the flour and shake everything well.
  • In a small saucepan, heat the oil to approx. 180 ° C (if you don't have a roasting thermometer or something similar, simply hold a wooden stick in the oil if bubbles rise immediately, then the oil is hot enough)
  • Carefully fry the onions in the oil until they are golden brown. Then you put this on a paper towel so that the excess fat can drain off. This will make you really crispy.
  • If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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