Spaetzle with Butterkase scaled

German Spaetzle with Butterkase Cheese, Caramelized Onion, and Bacon

If you haven’t tried spaetzle yet you’re in for a treat! A cross between egg noodles and dumplings, these hand-made bites are tender, lightly chewy, and extra delicious thanks to a creamy sauce made from imported Butterkase cheese. It’s mild buttery flavor pairs deliciously with sweet caramelized onions and crispy bacon for a comfort food side dish that wows.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine German
Servings 4


  • 2 tsp olive oil
  • 1 large onion diced
  • 2 cups all purpose flour
  • 1/2 cup milk
  • 4 eggs
  • 1 tsp kosher salt
  • 1/8 tsp nutmeg
  • 2 TB butter
  • 1/2 cup heavy cream
  • 8 oz imported Butterkase grated
  • 4 sliced bacon cooked and crumbled
  • Optional fresh parsley for garnish


  • Heat olive oil in a large skillet over medium heat. Add onions, sprinkle with salt, and cook for 5-10 minutes or until golden brown. Set aside. Mix together flour, milk, eggs, salt, and nutmeg in a large bowl using beaters until ingredients are combined and dough is sticky.
  • Bring a large pot of salted water to a boil. Working in batches, scoop dough and press through the holes of a colander or cheese grater into water and cook for 3-4 minutes or until spaetzle float to the surface. Remove with a slotted spoon to a saute pan. Add butter and cook over medium heat for 2-3 minutes to coat. Add cream and imported Butterkase, stir well and continue to cook for 2 minutes to melt cheese. Serve topped with onions, bacon, and optional parsley and enjoy!


Tip: You can also put the spaetzle with cheese sauce into a gratin and pop under the broiler to brown
Keyword butetrkase cheese, casserole, spaetzle