An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you’ll find yourself making often.
I’ll never forget my first taste of this delicious boiled egg noodle. The word “divine” comes to mind. An easy side dish to make by scratch at home, and so infinitely worth it.
Yes, you can buy it dried in the pasta section of your local market. And I have. And it’s good. Similar to other dried pasta I make.
But when you taste that first bite of handmade spaetzle, you’ll understand how incredibly tender and melt-in-your-mouth delicious it is. Truly incomparable.
So much easier to make by hand than traditional pastas which require pasta machines, rolling and cutting the dough.
It requires only a simple batter that’s easy to combine with a few whisks. All you need is a metal colander perforated with holes to shape the dough and a pot of boiling water.
One of our most popular recipes is Homestyle and Pan-Seared German Chicken Schnitzel. While potatoes are traditional sides served with schnitzel, spaetzle also would make a delicious accompaniment.
Notable chef Wolfgang Puck reminiscences…
It’s easy to prepare by simply tossing with browned butter and herbs. Or, take it a step further and bake it with freshly grated Gruyere and caramelized onions, as we’ve done here.
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Authentic German Austrian Spaetzle with Caramelized Onions
An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you’ll find yourself making often.
Ingredients
Dough
- 1 3/4 cups milk
- 4 large egg yolks
- 1 large egg
- 3 cups all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt
- Freshly ground black pepper
Spaetzle with Caramelized Onions
- cooked spaetzle
- 2 tablespoons peanut oil
- 1 tablespoon unsalted butter, cut into small pieces
- 5 ounces Gruyere cheese, shredded (about 1-1/2 cups)
- 1 medium white onion, thinly sliced
Garnish
- Garnish with fresh herbs like: dill, thyme, chives, parsley…
Instructions
Make the Dough:
In a small bowl, whisk together the milk, egg yolks, and egg. In a large bowl, whisk together the flour with the nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of pepper. With a wooden spoon, stir the egg mixture into the flour mixture just until blended but still slightly lumpy. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or as long as overnight.
Cook:
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and, with a rubber spatula or the back of a large spoon, press the batter through the holes to drop into the simmering water. Repeat until all of the batter has been used.
Cook for 2 minutes, then drain thoroughly. Immediately transfer the spaetzle to the ice water, stirring until all of the ice has melted. Drain the spaetzle and transfer to a large bowl. Stir in 1 tablespoon of the oil, season lightly with salt and pepper, and toss to coat. Set aside.
Bake with Caramelized Onions
Preheat the oven to 400 degrees F. Oil a 9-by-13-inch baking dish. Spread the spaetzle evenly in the dish and dot with the butter pieces. Sprinkle evenly with the cheese and bake until the spaetzle are hot and the cheese is just melted, about 20 minutes.
As soon as you put the spaetzle in the oven, heat the remaining 1 tablespoon oil in a medium skillet over high heat. Add the onion and cook, stirring, until softened slightly, about 1 minute. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are lightly browned, about 15 minutes. As soon as the spaetzle are ready, scatter the onions over them, garnish with fresh herbs, and serve immediately.
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