Ingredients

The following ingredients have 4 Servings
  • 4½ cups all-purpose flour
  • 2 teaspoons salt (plus additional for the boiling water)
  • 1 teaspoon black pepper
  • ¼ teaspoon grated nutmeg
  • 4 eggs (lightly beaten)
  • 1½ cups beef stock or broth
  • ½ - 1 cup water (added depending on the consistency of the batter (plus additional to cook the spaetzle))
  • 6 tablespoons butter (melted)
  • 2 cups shredded Gruyere cheese (Swiss may be substituted)
  • 4 cups crispy French fried onions

Instruction

  • Butter an ovenproof 4-quart casserole dish. Set aside.
  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the flour, salt, pepper, and nutmeg.
  • Add the beaten eggs, beef broth, and some (possibly all) of the water.
  • Whisk until it's the consistency of pancake batter with no lumps.
  • In a large stockpot, bring 6-8 cups of lightly salted water to boil.
  • Working in batches, add the spaetzle batter into a spaetzle maker (or colander) over the pot of boiling water.
  • Allow the batter to fall into the boiling water in droplets, stirring so they don't clump together.
  • Once the spaetzle plump and float to the surface, remove them from the water using a large slotted spoon.
  • Place one layer of cooked spaetzle in the bottom of the prepared casserole dish, and drizzle one-third of the melted butter over top.
  • Layer one-third of the grated cheese evenly over the spaetzle, and one-quarter of the crispy onions.
  • Continue the same process with the remaining spaetzle batter, butter, cheese, and onions, ending with a layer of cheese to finish.
  • Place the casserole in a preheated oven (covered) for 20 minutes.
  • Top the casserole with additional crispy onions and serve hot.