Kezespecle. German cheese ball recipe with caramelized onion

Chef Jotham Ottolengi shared a recipe for an unusual dish from southern Germany.

Spätzle is an egg-based dumplings or noodles with cheese from southern Germany. Prefix «käse ”adds fried onion to the dish, which Jotam Ottolengi suggests caramelize.

Noodles with cheese


  • 1 tbsp. olive oil
  • 75 g butter
  • 1 large onion, peeled and finely chopped ( 220 d)
  • Salt and black pepper
  • 2 teaspoons. thyme leaves
  • 2-3 cloves of garlic, peeled and crushed ( 15 d)
  • 1.25 teaspoons. cumin, lightly crushed in a mortar
  • 250 g of regular flour
  • 2 beaten eggs
  • 160 ml of carbonated water
  • ½ st.l. lemon juice
  • 150 g grater, grated
  • 7 tbsp. (20 g) finely chopped green onion
  • 8 tbsp. (30 g) thick chopped parsley


First, prepare all the ingredients to make the process easier. Cut and grate all the products.

Place a medium-sized, shallow pan with a non-stick coating over medium heat, add oil, butter, onion, and a pinch of salt. Cook, stirring often, for 20-25 minutes, until onion is golden brown.

Add the thyme, garlic and a teaspoon of cumin seeds, cook, stirring, for another 3 minutes until fragrant, then remove from the heat.

Meanwhile, prepare the dough on a baking tray. Sift the flour into a medium bowl and add half a teaspoon of salt. Make a hole in the inside and pour in the water and beaten eggs. Using a wooden spoon or spatula, stir the liquid ingredients vigorously for two minutes, until large air bubbles appear and the dough is smooth and shiny.

In a medium saucepan pour a liter and a half of water, add a tablespoon and a half of salt and bring to a boil. When it boils, reduce the heat to half and let it boil. Take a large skimmer with medium or large holes on top of the pan, place the dough in it and place it in the water through the holes. When the spetsle come to the surface in about 10 seconds, they will be ready, so remove them with a second skimmer, pass them through a colander to drain the water and repeat the same with the remaining dough.

Preheat oven to 240 ° C (enventilation 220 ° C) and mix the Gruyere with the chopped green onions and parsley in a small bowl.

Stir in the cooked onion into the still-hot onion mixture and add the lemon juice and a quarter teaspoon of black pepper. Remove from heat and add half of the Gruyere mixture. Sprinkle the rest of the Gruyere mixture with black pepper and cumin seeds on top.

Bake in the oven for 12 minutes until the cheese and isple are crispy. Serve hot in the pan.

Good luck!

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