German: Spaetzle (Egg Dumplings) with Caramelized Onions

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves 6)

Spaetzle is a traditional egg noodle from the Southern region of Germany and is also popular in other countries like Hungary, Austria, and Switzerland. Spaetzle translates to “little sparrows,” referring to the irregular shape of the dumpling. The chewiness of the dumpling mixed with the sweetness of the caramelized onions makes for a dish no carb-lover can resist.

Ingredients:

• 2 Vidalia onions (sweet onions)
• 1 Tablespoon oil
• 2 Tablespoons unsalted butter
• 2 cups flour
• 10-20 grates of fresh nutmeg
• 4 eggs
• ½ cup milk
• 1 teaspoon table salt for spaetzle batter
• Extra salt for onions and boiling water

Procedure:

1. Cut onions in half through the root and peel, leaving the root intact; slice each onion half into thin strips (~ ¼”)
2. Heat about 1 Tablespoon oil in a cast iron skillet or sauté pan over medium heat; add onions and a generous pinch of salt to the skillet and cook on medium heat for about 5 minutes, stirring occasionally
3. Reduce heat to medium-low and continue to cook onions (uncovered), stirring frequently until they’ve become soft and golden brown (about 20 minutes); if pan becomes dry throughout, add a couple tablespoons of water and stir, letting the water evaporate; repeat as necessary, remove from heat once done
4. Prepare the spaetzle batter: Add flour to a medium sized mixing bowl and grate some fresh nutmeg on top; whisk milk, eggs, and salt in a separate bowl until combined, then add to flour
5. Using a fork, combine wet and dry ingredients; once combined, beat mixture by hand for 5-10 minutes (batter should be stretchy and sticky, holes will form in the batter when stretched)
6. Prepare a large pot of water, generously salted; let batter rest while waiting for the water to come to a boil
7. Reheat the skillet with onions low heat; add in 2 Tablespoons of butter, allowing butter to slowly melt
8. Make the spaetzle: once water is boiling, scoop some batter onto a large, slotted spoon; using another smaller spoon, press the batter through the slotted spoon over the boiling water; repeat until pot is full of spaetzle (but not too crowded); cook for about 2-3 minutes, then scoop from water using a fine mesh strainer or spider and toss directly into the caramelized onions and butter
9. Repeat with another batch until done (this process will take about 4-5 batches)
10. Serve and enjoy!