What could be better than authentic Allgäu cheese spätzle? That’s right, Allgäu cheese spätzle with loads of both caramelized and fried onions! Traditionally served in a wooden bowl, they’re at their most original, but they probably taste just as delicious on any plate. The topic of cheese spätzle is quite contentious because everyone prepares them differently. The Austrians, the Bavarians, the Swabians – naturally, everyone “invented” them, and everyone makes Käsespätzle best.
Luckily, they’re prepared exactly how I like them by the head chef of the Lindner Parkhotel & Spa in Oberstaufen in the Allgäu, Jürgen Wagenblast, who has been loyal to the hotel for over 30 years. Suitably cheesy, but not too much cheese, and not too sloppy, so creamy.

For the weekly cheese spätzle evening, the Hotel kindly served the cheese spätzle in a wooden bowl with chives, and both with caramelized and fried onions on the side. The spätzle tasted good with both, I couldn’t have picked a favourite. It was also particularly nice that you could help yourself to the impressively large salad buffet beforehand in the hotel restaurant. A Salad is just the perfect accompaniment to Allgäu Cheese Spätzle, but also Apple Puree or Potato Salad. So many delicious things are offered there, I will definitely return to the Lindner Parkhotel in Oberstaufen just for the salad buffet! And of course for the delicious cheese spätzle, and the spa, and the rooms, the view, simply for everything. Here I’ve already written more about the hotel itself.

Recipe: Allgäu cheese spätzle à la Wagenblast from the Lindner Parkhotel & Spa Oberstaufen in the Allgäu

Ingredients for 2 people:

• 150g spätzle flour
• 50ml water
• 2 eggs
• 150g Allgäu mountain cheese (aged, grated)
• 100g butter
• 1 large onion
• Black pepper and chives for garnishing

Preparation:

1. Combine flour, eggs, water and 1/2 tsp salt in a mixing bowl, stir until smooth with a wooden spoon or hand mixer and let rest for 10 minutes.
2. Meanwhile, slice the onion thinly and fry in melted butter until golden brown.
3. Use a spätzle maker to portion the dough into lightly boiling salted water. The spätzle are done when they float to the surface.
4. Layer the spätzle and cheese in a bowl. Add a little spätzle water and mix. Top the spätzle with the fried onions, season with a little pepper to taste, garnish with fresh chives and serve immediately.

A fresh green leaf salad goes well with Kaesespaetzle.

I was invited on a press trip to the Lindner Parkhotel & Spa in Oberstaufen, dinner was part of the programme, my opinion was not influenced by this.