Recipe courtesy of Roger Freedman

Bacon Onion Spaetzle

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe


2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

3 eggs, lightly beaten

1 cup milk

1/4 pound smoked bacon, diced

1 yellow onion, chopped

1 tablespoon olive oil

Chopped fresh parsley leaves, for garnish

Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.

George and the Dragon's Bacon Onion Dip

Candied Bacon

French Onion Soup

French Three Onion Soup

Onion Rings