Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions. It's a favorite from Swabia, Germany!
Course: Main Course
Author: Kimberly Killebrew
1batch Homemade German Spätzlecan be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large bag of store-bought, but homemade strongly recommended.
2very large onionschopped
12ouncesshredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild)(you can also add some Gruyere for extra flavor)