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
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Ingredients

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

Directions

  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.