Käsespätzle (German Cheese Spaetzle)
from https://www.daringgourmet.com/, by Kimberly Killebrew

Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish. Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven. I guess you could say it’s Germany’s version of mac and cheese.

1 batch Homemade German Spätzle (about 5 cups cooked Spätzle, can use store-bought if preferred), can be made in advance and refrigerated until ready use, then let warm to room temperature before baking.
6 tablespoons butter
2-3 large onions , chopped (the more caramelized onions the better so I go with at least 3!)
1/2 teaspoon salt
1/2 teaspoon sugar
12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
Salt

Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.

To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.

Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.

Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.

Serve immediately. This makes great leftovers!

Make Ahead: Assemble everything, cover and refrigerate, and then bake as instructed. It will take longer to heat through.

6 servings