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Bacon Spaetzle with Lots of Onions

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Bacon Spaetzle with Lots of Onions

The perfect bacon spaetzle with lots of onions recipe with a picture and simple step-by-step instructions.

  • 130 g Spaetzle
  • 2 teaspoon Salt
  • 20 g Branded butter
  • 75 g Blocks of bacon grown through
  • 2 size Diced onions
  1. Bring 2 liters of water with 2 teaspoons of salt to the boil and cook the spaetzle in it (about 12 minutes), then pour into a sieve and rinse.
  2. Leave the butter in a pan, add the bacon blocks and onion cubes and fry until the bacon and onions are nice and translucent. When they get a light color around the edges, fold in the drained spaetzle and let it get just hot.
  3. Bacon spaetzle are an ideal accompaniment to leftover meat or pan-fried foods where there is no sauce. We had stuffed peppers with it.
Dinner
European
bacon spaetzle with lots of onions

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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