Authentic German Austrian Spaetzle Recipe

An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you'll find yourself making often.

Prep Time25

Cook Time10

Total Time35

Servings: servings

Calories: 349kcal

Get Recipe Ingredients

Whisk the flour, salt, and nutmeg in a large bowl (or the bowl of a stand mixer). In a small bowl, whisk the eggs and then add them to the flour mixture. Add the milk and, with a paddle attachment or spoon, mix the dough for about 10 minutes or until bubbles begin to appear.

Bring a large pot of salted water (at least 2 quarts) to a boil and prepare a large bowl of ice water. Reduce the water to a simmer and then carefully hold a colander with large holes over the boiling water. Add about ½ cup of the batter to the colander and, with a rubber spatula or the back of a large spoon, press the batter through the holes to drop into the simmering water. Repeat until all of the batter has been used. You can also use a Spaetzle Press to make them easily!
Cook for 2-3 minutes, until the noodles float to the tip, then drain thoroughly. Immediately transfer the spaetzle to the ice water, stirring until all of the ice has melted. Drain the spaetzle and transfer to a large bowl. Stir in 1 tablespoon of the oil, season lightly with salt and pepper, and toss to coat. Set aside.

Preheat the oven to 400 degrees F. Oil a 9-by-13-inch baking dish. Spread the spaetzle evenly in the dish and dot with the butter pieces. Sprinkle evenly with the cheese and bake until the spaetzle are hot and the cheese is just melted, about 20 minutes.
As soon as you put the spaetzle in the oven, heat the remaining 1 tablespoon oil in a medium skillet over high heat. Add the onion and cook, stirring, until softened slightly, about 1 minute. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are lightly browned, about 15 minutes. As soon as the spaetzle are ready, scatter the onions over them, garnish with fresh herbs, and serve immediately.