Molly Yeh’s Cheesy Spaetzle with Fried Onions & Chives | Girl Meets Farm | Food Network

Molly coats her spaetzle with a creamy and tangy Gruyère cheese sauce for the most-comforting side dish!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Cheesy Spaetzle with Fried Onions & Chives
Level: Easy
Total: 50 min
Active: 20 min
Yield: 6 to 8 servings


3 cups (384 grams) all-purpose flour
1/4 teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon Kosher salt
4 large eggs
1 cup (240 grams) whole milk
Extra-virgin olive oil
Freshly chopped chives, for garnish as desired
Sauce, recipe follows
1 cup crispy fried onions, for garnish


1/4 cup (67 grams) unsalted butter
1 small yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
1/2 teaspoon sweet paprika
6 tablespoon (48 grams) all-purpose flour
2 1/2 cups (600 grams) whole milk
8 oz (225 grams) Gruyère cheese, shredded
1/3 cup freshly chopped chives


In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.

Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don’t all stick together, and set aside while you make the sauce.


Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!


To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.


Cook’s Note

If not serving immediately or if you’re reheating leftovers, stir another splash of milk into the spätzle before serving to loosen up the sauce.)

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Molly Yeh’s Cheesy Spaetzle with Fried Onions & Chives | Girl Meets Farm | Food Network

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