SPAETZLE WITH GRUYèRE AND CARAMELIZED ONIONS
Gruyère and Caramelized Onions, need I say more... MAKE AHEAD: The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day. This recipe was created by Wolfgang Puck and published in Puck's Christmas (Dec, 2003).
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 497.6, Fat 22.2, SaturatedFat 10.2, Cholesterol 198.7, Sodium 145.1, Carbohydrate 53.3, Fiber 2, Sugar 1.2, Protein 19.9
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Patricia West
[email protected]The spaetzle was a bit bland, but the Gruyère cheese and caramelized onions helped to add some flavor.
Promise Tshindane
[email protected]This recipe was easy to follow and the spaetzle turned out great! I will definitely be making this again.
Akas Asik
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the spaetzle and the caramelized onions.
Cleo Gertsie
[email protected]This dish was a bit too rich for my taste, but my husband loved it.
Cecilia Ramirez
[email protected]I've made this dish several times and it's always a crowd-pleaser. The spaetzle is always light and fluffy, and the Gruyère cheese and caramelized onions are a perfect combination.
Ashi Kayz
[email protected]The spaetzle was a bit too soft for my taste, but the Gruyère cheese and caramelized onions were delicious.
Ror Jan
[email protected]This recipe was easy to follow and the spaetzle turned out great! I added some chopped bacon to the caramelized onions, which gave the dish a nice smoky flavor.
Jess Osbo
[email protected]I'm not sure what I did wrong, but my spaetzle turned out gummy. However, the caramelized onions were delicious.
Rosalie Chavez
[email protected]This dish was delicious! The spaetzle was light and fluffy, and the Gruyère cheese and caramelized onions were a perfect combination.
Md Shahadat
[email protected]The spaetzle turned out great! I used a potato ricer to make the spaetzle, which made the process much easier. The caramelized onions were also a nice touch.
Md Zobayer
[email protected]This spaetzle dish was a hit with my family! The Gruyère cheese and caramelized onions added a delicious richness and flavor to the dish. I will definitely be making this again.