Have you ever wanted to bring the warmth of a cozy kitchen into your home? Well, look no further! Today, we’re diving into the world of homemade Spaetzle with Cheese and Crispy Onions – a delightful dish that’s not only easy to make but also brings a touch of comfort to your table. So, gather around, dear readers, as we embark on this culinary adventure together.
Ingredients:
Let’s start with the heart of our dish – the Spätzle dough. You’ll need:
- 1/4 cup (50 ml) Water (additional water might be needed)
- 2 cups (250g) Flour
- 3 Eggs
- 1 tsp (5g) Salt
For the Fried Onions:
- 1-2 cups Vegetable Oil
- 1/2 Onion
And for the Cheesy Spaetzle:
- 12-14 oz (340-400g) Strong flavored Cheese (le Gruyere, Strong Cheddar,…)
- 4 Slices of Bacon
- 1/2 Onion
- 1/4-1/2 cup Heavy Cream
Don’t forget the Broiler for the finishing touch!
Directions:
- Making the Spaetzle Dough:
- Mix all dry ingredients together.
- Add the liquid ingredients.
- Knead the dough for around 10-12 minutes, using a wooden spoon until it’s smooth with visible bubbles.
- Let the dough rest in a bowl, covered with plastic wrap, for at least 30 minutes.
- Cooking the Spaetzle:
- Boil a large pot of salted water.
- Use a spaetzle tool to form the dough. Pusher for short round spaetzle, board for long and thin spaetzle.
- Boil for 3-5 minutes, drain, and set aside.
- Preparing the Fried Onions:
- Cut the onion into small slices.
- Boil the onions in salted water for 5 minutes.
- Drain and dry the onions.
- Fry the onions in vegetable oil for 5 minutes or until lightly browned.
- Place them on paper towel to let the excess fat drip off.
- Crafting the Cheese Spaetzle:
- Cut bacon slices into small strips and roast them.
- Add diced onion to the pan.
- Once the onions are soft and the bacon is almost crispy, add butter and the boiled spaetzle.
- Saute until excess water is gone.
- Slowly add cheese in batches, incorporating heavy cream as needed.
- Season to taste (salt, pepper, nutmeg).
- Place the pan in the broiler for 5 minutes until golden brown.
- Top it off with the crispy onions.
Conclusion:
There you have it – a step-by-step guide to creating your very own homemade Spaetzle with Cheese and Crispy Onions. It’s a dish that brings generations together, promising warmth, flavor, and a touch of nostalgia. So, don your apron, gather your ingredients, and embark on this delightful culinary journey. Your taste buds will thank you!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
