Method: Stovetop, OvenJump to Recipe
German Kasespätzle is popular version of this classic Bavarian dish. Popular in the Swabia region of Southwest Germany, this cheesy spätzle is combined with melted cheese and caramelized onions. We fell in love with spätzle during our time travelling through Germany, and it was always one of our favorite German side dishes. In our version, we make the Swabian egg noodles with bacon for an extra kick of flavor, and of course plenty of cheese.
Table of contents
What is Spätzle?
Spätzle (pronounced SCH-PEHTZ-LUH) are small German dumplings famous in the Swabian region of Germany. Literally translating to "little sparrow" these chewy egg dumplings are a common side dish in Germany and Austria.
Making homemade German Kasespätzle with Bacon
What is the best cheese for Spätzle
Kasespaetzle is traditionally made with Emmental cheese. Other great options include gruyere, Jarlsberg, or gouda or other options if you want a little stronger flavor.
Begin making the Swabian cheesy egg noodles by preping your ingredients. Thinly slice the sweet onions and reserve. Prepare a pot of salted water for boiling the dried spaetzle.
In a frying pan, over medium heat, fry the bacon until done to your liking then remove the bacon to a cutting board. Reserve the bacon grease in the pan.
Dice the bacon into small bits and reserve.
Add the thinly sliced onion to the pan with the bacon grease and cook over medium heat, stirring frequently. Continue to cook the onion until it is browned and caramelized.
Once the sweet onion is done cooking turn of the heat and season with a little salt and pepper, to taste.
Add the dry spätzle to the pot of boiling water and cook until al dente, following the package instructions. Avoid overcooking the Swabian egg noodles, as they will become mushy. Once cooked, drain and toss with the butter and bacon bits.
Cooking the Swabian Kasespatzle with bacon
Next, prepare a 8x10 or 9x13 baking dish by greasing the bottom. Spread about ½ of the egg noodles evenly on the bottom of the pan. Next, layer with about ⅓ of the caramelized sweet onions.
Finally top with about ½ of the shredded cheese. Repeat the process by layering the remaining half of the noodles, another later of seasoned onions, and the remaining cheese. Finish with the remaining fried onions.
Bake the German Cheese Spätzle with bacon at 300 degrees for about 15-20 minutes, until the cheese is melted. Remove from the oven and taste. Season with additional salt and pepper as needed.
Best dishes to serve with Kasespaetzle
As a Swabian dish, spätzle pairs well local dishes like lentils, "onion roast", Jagerschnitzel, or even used in a hearty stew like Gaisburger Marsch.
Frequently Asked Questions
Kasespaetzle is traditionally made with Emmental cheese. Other great options include gruyere, Jarlsberg, or gouda if you want a little stronger flavor.
You want to add the butter or a little oil to the cooked spaetzle immediately after draining to prevent the noodles from sticking together. Similar to other pasta noodles, the pasta will stick if not oiled or sauced shortly after cooking.
We do not recommend freezing and thawing leftover spaetzle as the egg noodles will tend to fall apart. Spaetzle is best fresh, but leftovers can be stored in the refrigerator for 2-3 days if needed.
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German Kasespatzle with Caramelized Onion and Bacon
- 12 Ounces Dried Spätzle
- 1 Sweet Yellow Onion thinly sliced
- 2 Garlic Cloves Minced
- 5 Slices Bacon
- 6 Ounces Emmental Cheese
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 Tablespoons Butter
- Fry the bacon. Reserve the grease. Chop the bacon
- Cook the sliced onion in the bacon grease until browned and caramelized. Add the garlic and cook 1 additional minute.
- Bring pot of salted water to a boil. Cook the dried spätzle to al dente then drain and toss with the the butter and the bacon bits.
- Layer the ½ spätzle on the bottom of a greased 8-10 or 9-13 casserole dish.
- Top with ⅓ of the fried onion, then top with ½ of the cheese. Repeat the layers then finish with the remaining ⅓ of the fried onions.
- Bake the kasespatzle at 300 degrees for 15-20 minutes, until the cheese is melted.
- Taste and season with additional salt, pepper, and/or nutmeg to taste.