Alpine hut classic: cheese spaetzle with crispy onions and lambs lettuce

Who does not know this alpine classic. Fresh cheese spaetzle served sizzling in a cast iron pan, lightly browned on the outside and perfectly creamy inside. This recipe brings exactly that mountain hut feeling to your plate. Homemade spaetzle, a balanced cheese blend and golden crispy onions represent honest alpine cooking, while fresh lambs lettuce adds a modern and lighter touch. Perfect for flexitarians and vegetarians who love classic comfort food with fresh balance.

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Ingredients for cheese spaetzle with crispy onions and lambs lettuce

serves 4

For the spaetzle

• 400 g flour

• 4 eggs

• 200 ml sparkling water

• Salt/Pepper

• Nutmeg

  
  

  For the cheese selection

• 120 g Appenzeller

• 120 g medium aged mountain cheese

• 60 g Emmentaler or young Gouda

For the bechamel

• 40 g butter

• 40 g flour

• 500 ml milk

• Salt/Pepper

• Nutmeg

For the Soft onions

• 3 onions

• Oil for frying

For the crispy onions

• 3 onions

• Flour

• Paprika powder

• Oil for frying max 170 degrees

For the salad

• 100 g lambs lettuce

• 6 radishes

• 30 g mixed seeds

  
  

For the salad vinaigrette

• 2EL white wine vinegar or apple cider vinegar

• 1TL mustard

• 1TL honey

• 4 EL olive oil

• Salt/Pepper

Preparation cheese spaetzle with crispy onions and lambs lettuce

In the first step prepare the spaetzle dough. Combine flour and eggs, season with salt, pepper and nutmeg and slowly add sparkling water until smooth and thick. Beat until bubbles form and let rest briefly.

In the second step cook the savory bechamel. Melt butter, stir in flour and cook gently without browning. Slowly whisk in milk and simmer until creamy. Season with salt, pepper, nutmeg and optional mustard.

In the third step cook the spaetzle in boiling salted water. Once they float to the surface, remove and keep warm.

In the fourth step prepare the onions. Fry soft onions slowly until golden and tender. Coat onion rings with flour and paprika powder and fry at a maximum of one hundred seventy degrees until crispy.

In the fifth step grate the cheese. Combine spaetzle with bechamel and cheese until creamy and melted. Fold in the soft onions and adjust seasoning.

Wash the lambs lettuce, slice radishes and mix with seeds. Whisk mustard, honey, vinegar and oil into a classic vinaigrette.

Serve the cheese spaetzle topped with crispy onions and fresh chives alongside the fresh salad.

Tip for creamy cheese spaetzle without bechamel

If you do not want to cook a bechamel sauce, you can prepare the cheese spaetzle in a very simple way. Just mix the hot spaetzle with the cheese in the pan and add milk little by little until a creamy sauce forms. Let it sit briefly, stir gently and serve immediately. This way the cheese spaetzle stay wonderfully juicy and extra creamy.

Resumé

This cheese spaetzle brings true alpine comfort to your kitchen. Creamy hearty and perfectly balanced with fresh salad. A classic dish you will want to cook again and again.

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