Styrian GP 2020 (Austria 2): Spaetzle with Gruyere and Caramelized Onions

I don’t think I’ve ever watched a qualification round as closely or excitedly as the rainy Saturday in Austria for the second back to back race at the Red Bull Ring. It was fun to see the teams race at the same track for a second weekend in different conditions and with a mixed up starting grid. As Ted says, it all went pretty well for the first and probably last “Styrian” Grand Prix.

Last weekend was Austrian appetizers, this weekend was dinner and dessert! I finally got up the nerve to make spaetzle. It turned out to be pretty easy. Even without a spaetzle-maker. I ended up using a cheese grater held on its side and a wooden spatula to scrape the dough through the large grater holes. The noodles were smaller than they would be with a purpose made tool, but tasted great and cooked super fast. You could top these noodles with just about any sauce, but the gruyere and caramelized onions are a savory, sweet, and wonderfully warm addition to the simple noodles. Baked until creamy and melted to perfection, I highly recommend the combination. We served the noodles alongside a fresh tomato salad with a nice tangy dressing. And of course I shouldn’t forget to mention the wine! I found a crisp white wine from Austria at my local Total Wine: Gruber Roschitz Gruner Veltliner Roschitz, it wasn’t too sweet and paired well with the meal.

For dessert I made a simple Austrian Plum Cake, as plums are in peak season right now and were absolutely perfect in this beautiful cake. Serve it with coffee for dessert or breakfast, you won’t be disappointed.

Spaetzle with Gruyere and Caramelized Onions

Adapted from Global Table Adventure

 Serves 4 as a light meal

2 whole eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 ¼ - 1 ½  cups all-purpose flour
1 Tbsp butter
1 onion , sliced thinly
1 cup Gruyère , shredded

1. In a large bowl, combine eggs, milk, salt, and pepper, mix well with a fork or whisk. Add flour a 1/2 cup at a time, stirring with a wooden spoon until smooth and similar to a thick pancake batter, you may not need all of the flour. Let rest 10-20 minutes. When ready to cook, thin with a little more milk if necessary.

2. Put a large pot of water on to boil.

3. Meanwhile, sauté onion in butter until golden and caramelized, 10-20 minutes depending on the temperature you are cooking with. Set aside.

4. Preheat oven to 350F, prepare a casserole baking dish with butter or non-stick spray.

5. Once the water is boiling, turn down to a constant simmer. Cook the spaetzle by dropping batter through a spaetzle maker or the holes in a colander or flat cheese grater into the simmering water. (If using a colander or grater use a spatula to smooth batter over the surface and push through the holes to drop into the water.)  Cook until the spaetzle float. Remove the cooked spaetzle from the water with a strainer and place in the buttered casserole or oven-safe pan. You may need to do this in batches as they cook quite quickly

6. Top with most of the grated cheese and caramelized onion, mix in lightly, and top with remaining cheese and onions. Bake for 15-20 minutes.

7. Serve out of the casserole dish.