John Myers
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Onion Roast with Homemade Spaetzle
The perfect onion roast with homemade spaetzle recipe with a picture and simple step-by-step instructions.
For the spaetzle:
- 500 g Wheat flour
- 8 Pc. Eggs
- 1 tsp Salt
- 40 g Salt
- 100 ml Water
- 100 g Durum wheat semolina
For the roast:
- 5 disc Roast beef
- 5 Pc. Onions
- 1 pinch Salt
- 1 pinch Pepper
- 3 tbsp Butter
- 3 tbsp Oil
- 1 tbsp Sugar
- 1 tbsp Tomato paste
- 1 tsp Sweet paprika powder
- 1 tbsp Flour
- 1 kg Soup bones
- 0,25 l Meatsoup
- 0,4 l Red wine
- Fill a large saucepan with water, add salt and bring to a boil.
- Roughly mix the flour, salt and durum wheat semolina in a bowl. Make a small hollow in the middle. Add 6 whole eggs.
- 2 Separate eggs. Place the egg yolks in a small bowl with 40 g of salt and stir. Let stand for about 30 minutes. An intense orange color forms, which later gives the spaetzle its golden yellow color.
- Put the egg whites in the flour trough. Using a mixing spoon, fold the flour mixture into the eggs in circular movements. Gradually add the water and constantly beat the dough vigorously so that bubbles form and it becomes nice and airy.
- Fill the spaetzle press approx. Halfway with batter and press it into the boiling water. Bring to the boil briefly. When the spaetzle come to the top, immediately skim off with a slotted spoon and drain a little. Put in a bowl. Piece of butter with it. The heat of the spaetzle melts the butter. Repeat the process until there is no more dough. Keep the bowl warm in the oven until served.
- Place the soup bones in an ovenproof pan and heat them in the oven at 180 degrees for about 45 minutes. Then add a dash of red wine. Bake for another 30 minutes. Then pour the meat stock over the bones with a ladle. Repeat this process a total of 3 times until the red wine and meat stock are used up.
- Remove the bones and strain the broth through a fine-mesh sieve. Put the flour and cold water in a cup and stir with a fork until all the lumps have dissolved. Add the flour mixture to the sauce and stir with a whisk. The sauce thickens a little.
- Peel the onion and cut into thin slices. Fry in a pan with oil and butter. Sprinkle with sugar and caramelize the onions. Add tomato paste and paprika powder and fry briefly. Add the drained sauce and mix.
- Heat the oil in a pan. Salt and pepper the meat and fry on both sides in the pan. About 2 minutes per side – then the meat is about medium.
- Wrap in aluminum foil and let it soak for about 10 minutes in an oven preheated to 100 degrees. Depending on the guest’s preferences, either shorten or lengthen the cooking time in order to achieve a different degree of cooking.
- Place the roast roast in the center of the plate. Place the onions on the roast and spread the sauce around them on the plate.
- Put the spaetzle in an extra bowl and serve together.
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