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Roasted onion spaetzle

updated

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Ingredients for 5 servings:

  • 50 g fried onions
  • 350 g flour
  • 3 m.-sized eggs
  • 1 tsp salt
  • some nutmeg
  • 220 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Onion flavor without onion pieces

Finely grind the fried onions in a food processor. Mix flour, eggs, salt, ground onion powder, nutmeg, and water to make a spaetzle batter. The batter should come off the spoon easily. Let it rest for 30 minutes. Meanwhile, bring a pot of salted water to a boil. Cook the spaetzle in batches using a spaetzle slicer or spaetzle press, then drain. The spaetzle are ready when they float to the top. Serve hot immediately or reheat fried in butter in a pan.

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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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