Prep 25 mins
Cook 1 hr
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).
- 1 3⁄4 cups milk
- 4 large egg yolks
- 1 large egg
- 3 cups all-purpose flour
- 1⁄4 teaspoon freshly grated nutmeg
- salt & freshly ground black pepper
- 2 tablespoons peanut oil
- 1 tablespoon unsalted butter, cut into small pieces
- 1 1⁄2 cups shredded gruyere cheese (5 ounces)
- 1 medium white onion, thinly sliced
- 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.
Heavenly! I made my own spatzle recipe. I followed the ingredients almost exactly. But, I did it all in the the skillet, I melted the butter and 1T.oil, added the onions and spatzle together and browned them at the same time. When they were done I added salt, pepper then shedded gruyere. Thanks for the wonderful blend of flavors!!!
I cooked this and served it with Authentic Viennese Goulash (Wiener Fiakergulasch). Man what a winning combination. This was just delicious, but I had a hard time with the technique. My son was saying he thought there was a tool that I could buy to make this. As the dough was a bit tough to get to go through the colander holes. I eventually started using a spoon with holes in it, but it took a long time. I did love it though and so did my husband who is wondering "when" I will do this again.
This was great and very simple. I will be making this again. Thank you for posting the recipe. Peace & Love, NcMysteryShopper