German: Spaetzle (Egg Dumplings) with Caramelized Onions

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves 6)

Ingredients:

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 Tbsp 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!