Spaetzle With Gruyre And Caramelized OnionsFrom chef2 8 years ago
- Spaetzle with Gruyère and caramelized onions shopping list
- ACTIVE TIME: 25 MIN shopping list
- TOTAL TIME: 1 HR 25 MIN shopping list
- SERVES: 6 shopping list
- ingredients shopping list
- 1 3/4 cups milk shopping list
- 4 large egg yolks shopping list
- 1 large egg shopping list
- 3 cups all-purpose flour shopping list
- 1/4 teaspoon freshly grated nutmeg shopping list
- salt and freshly ground pepper shopping list
- 2 tablespoons peanut oil shopping list
- 1 tablespoon unsalted butter, cut into small pieces shopping list
- 1 1/2 cups shredded Gruyère cheese (5 ounces) shopping list
- 1 medium white onion, thinly sliced shopping list
How to make it
- In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or 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 press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
- Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
- Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.
- MAKE AHEAD The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day.
People Who Like This Dish 14
- angelinaz Nowhere, Us
- valinkenmore Malott, WA
- jenniferbyrdez Kenner, LA
- ruskingirl Harrison Twp
- minitindel THE HEART OF THE WINE COUNTRY, CA
- sheryljordan New York, NY
- binky67 Ellicott City, MD
- tree Christchurch, NZ
- blondeberry Charleston, SC
- jim_julian Anaheim, CA
- Plus 4 othersFrom around the world!
The Cookchef2 Las Vegas, NV
The Rating7 people
this sounds very good thanksminitindel in THE HEART OF THE WINE COUNTRY loved it
My son-in-law is German and loves spaetzle. I am visiting him next week and wanted to cook for him, this is the dish! Thank you so much.ruskingirl in Harrison Twp loved it
Absolutely fantastic!jenniferbyrdez in kenner loved it