Spaetzle with Gruyre and Caramelized Onions
Transform your weeknight dinner into a soul-warming, gourmet experience with Spaetzle with Gruyère and Caramelized Onions—an irresistible combination of tender homemade German-style pasta, gooey melted Gruyère, and luxuriously sweet caramelized onions. This comforting dish boasts a rich, nutty flavor from the cheese, balanced by the subtle sweetness of golden-brown onions cooked low and slow with a hint of sugar. Perfect for cozy family meals or as a show-stopping side dish, the recipe offers a fun cooking technique using a spaetzle maker (or colander) to create delicate, pillowy noodles. Ready in under an hour, this hearty and indulgent dish is finished with a sprinkle of optional fresh parsley, adding a burst of color and freshness. Whether you're exploring traditional European flavors or just craving cheesy, buttery comfort food, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 0.25 teaspoons ground nutmeg
- 3 large eggs
- 0.75 cups whole milk
- 4 tablespoons unsalted butter
- 2 large yellow onions
- 1 teaspoon sugar
- 1.5 cups shredded Gruyère cheese
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 tablespoon olive oil
- as needed water (for boiling)
Instructions
In a large mixing bowl, whisk together the flour, salt, and nutmeg.
In a separate bowl, beat the eggs and mix in the milk.
Make a well in the center of the dry ingredients and pour in the egg and milk mixture. Stir until a thick but smooth batter forms. Let the batter rest for 10 minutes.
Meanwhile, prepare the caramelized onions. Slice the onions thinly.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with sugar. Cook, stirring occasionally, until the onions are golden brown and caramelized (about 20 minutes). Remove from heat and set aside.
Bring a large pot of salted water to a boil. Use a spaetzle maker or colander with large holes to press the batter into the boiling water.
Cook the spaetzle in batches. Once the spaetzle floats to the top, let it cook for an additional 1-2 minutes, then use a slotted spoon to transfer it to a plate.
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cooked spaetzle and toss until lightly golden in spots, about 3-4 minutes.
Stir in the caramelized onions and shredded Gruyère cheese. Cook until the cheese is fully melted and coats the spaetzle.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 480 mg | 37% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
