The ultimate heavenly cheesy noodle and onion gratin! This recipe is from Meike Peters' book 365: A Year of Everyday Cooking and Baking.

From Meike Peters: "I learned to make this southern German classic from a spaetzle master, my Swabian stepfather. He taught me how to make the best crowd-pleaser I know, a heavenly cheesy noodle and onion gratin. Uli’s spaetzle rules were strict but simple: never add water to the batter and layer the spaetzle with lots of onions and just the right amount of aromatic cheese. The kitchen creates some of the most precious memories and I’m grateful I got to spend so many years next to this man both at the stove and at the table."

About the book:

Every home cook faces the same conundrum--what should I make today? Find a delicious answer to that question every day of the year with Meike Peters, author of the James Beard Award-winning book Eat in My Kitchen and the popular blog of the same name. These 365 new recipes are designed to complement the rhythm of your week, from quick, creative weeknight pasta dinners and colorful salads to fragrant, long-simmering weekend stews and cozy cakes. Try the Winter Caprese with Blood Orange, Beet, and Mozzarella; Riesling Mussels with Grapes and Tarragon; Raclette and Onion Spaetzle; and Tahini-Date Cake. Featuring the author's signature style of cooking, rooted in German and Mediterranean flavors and making the best of each season's lush produce, this new home-cooking bible will inspire you in the kitchen the whole year and beyond.

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Serves 4 to 6

You’ll need a spaetzle or potato ricer for this recipe, or use a colander with 1/4-inch (0.5 cm) holes and a flexible spatula.

For the onions:
Olive oil
10 medium onions, cut in half and thinly sliced

For the spaetzle:
About 1 ¾ cups (230 g) all-purpose flour
About 1 cup (180 g) coarse durum wheat semolina
Fine sea salt
8 large eggs
Coarsely ground pepper
11 ounces (310 g) aromatic cheese that melts well, such as Raclette, Comté, or Gruyère, coarsely grated
  1. For the onions, heat a generous splash of olive oil in a large, heavy pan over medium heat. Add the onions and cook, stirring occasionally, for about 30 minutes or until golden brown and very soft then cover and set aside.
  2. For the spaetzle, in a large bowl, whisk together the all-purpose flour, durum wheat semolina, and 1 1 /2 teaspoons of salt. Add the eggs and beat with a wooden spoon (or use a stand mixer fitted with the paddle attachment) until the batter is smooth and forms bubbles. When you lift a spoonful of the batter, it should slowly drip off the spoon in heavy drops. If it’s too loose and not thick enough, add more all-purpose flour and durum wheat semolina. Let the batter sit for 10 to 20 minutes.
  3. Preheat the oven to 275°F (135°C) and place a large ovenproof bowl inside. Fill your largest pot with salted water and bring to a boil.
  4. Working in batches, fill about 2/3 of the spaetzle ricer with about 1/4 of the batter. When the water is boiling, hold the spaetzle ricer close to the top of the water and squeeze the batter into the water then quickly cut the spaetzle off with a large knife and swirl the knife in the water. Cook the spaetzle for 30 to 45 seconds or until firm. Using a slotted ladle or spoon, transfer the spaetzle to a colander, drain, and transfer to the bowl in the oven. Season to taste with salt and pepper, sprinkle with 1/4 of the cheese and 1/4 of the onions, and return the bowl to the oven. Repeat to make 3 more layers, bringing the water back to a boil between batches. When the last layer is added, keep the bowl in the oven for about 3 minutes or until all the cheese has melted.
  5. Scoop large spoonfuls of the spaetzle onto plates, season to taste with salt and pepper, and serve with a simple green salad on the side.


The ultimate heavenly cheesy noodle and onion gratin! This recipe is from Meike Peters' book 365: A Year of Everyday Cooking and Baking.
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