Spaetzle with Carmelized Onions

This is the first time that I have ever tried to make spaetzle.  I've always bought it from the store because our colandar was the wrong kind for making homemade spaetzle.  So after a quick trip to the store to buy a traditional metal colander, I was ready to try.

It is actually quite easy and not nearly as labor intensive as I had previously thought and much much cheaper than storebought.  I did double the number of onions because I love carmelized onions.  I may even use 3 next time, since the kids even loved the onions and they usually complain when I use them!

The only other changes were using whole wheat flour (that's all I have right now) and to throw in 1/2 of a polish sausage, sliced and sauted.  I might use bell peppers next time if I have any on hand.

This made enough for all 4 of us, but Connor was begging for more....in a few years I may have to double the recipe!

Spaetzle with Caramelized Onions
Recipe by: Emily

2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.

2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.


3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.


4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!

-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!