Recipe courtesy of Roger Freedman
Bacon Onion Spaetzle
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- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 97 mg
- Sodium
- 340 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 97 mg
- Sodium
- 340 mg
Ingredients
Directions
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
