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Hearty spaetzle with bacon, onions and Parmesan

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Ingredients for 4 servings:

  • 500 g spaetzle
  • 12 onions, red
  • 8 rosemary sprigs
  • 250 g bacon, streaky
  • 100 ml water
  • 1 pack of parmesan, approx. 100 – 125 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 180°C (top/bottom heat). Prepare the spaetzle according to the package instructions, making sure the onion mixture is already cooked through. Grease a baking tray with olive oil. Halve the onions with the skin on and place cut-side down on the baking tray. Place the rosemary sprigs between them. Bake in the oven on the middle rack for 1 hour. Grate the Parmesan cheese and set aside. After 50 minutes, dice the bacon and fry lightly in a large pan over medium heat. Remove the onions from the oven, remove the rosemary, chop them up on the tray, and add them to the bacon. Pour in the water and fold in the Parmesan cheese. Serve immediately with the spaetzle.

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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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