An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you’ll find yourself making often.
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.
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.
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.
Keywords: german recipes, spaetzle, german pasta