Bacon Onion Spaetzle Recipe

Ingredients for Bacon Onion Spaetzle

• All Purpose Flour
• 1 teaspoon salt
• Ground Nutmeg
• 3 large eggs
• 1 cup milk
• Smoked Bacon
• Yellow Onion
• Olive Oil
• Fresh Parsley Leaves
• Salt & Freshly Ground Black Pepper

How to Make Bacon Onion Spaetzle

1. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
2. In a separate bowl, whisk together 3 large eggs and 1 cup milk.
3. Gradually add the egg mixture to the dry ingredients, whisking until a smooth batter forms. Let the batter rest for at least 30 minutes (or up to 2 hours in the refrigerator).
4. Bring a large pot of salted water to a rolling boil. Using a spaetzle maker or a slotted spoon, press or drop spoonfuls of batter into the boiling water.
5. Cook for about 1-2 minutes, or until the spaetzle float to the surface. Immediately transfer the cooked spaetzle to a bowl of ice water to stop the cooking process.
6. Once cooled, drain the spaetzle thoroughly and set aside.
7. In a large skillet, cook 4 slices bacon over medium heat until golden brown and crispy, about 4-5 minutes. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
8. Add 1 medium onion, thinly sliced, to the skillet with the bacon fat. Cook until softened and caramelized, about 4-5 minutes.
9. In a clean skillet, heat 2 tablespoons of butter or oil over medium heat. Add the drained spaetzle and sauté until lightly golden and crispy, about 5-7 minutes, stirring occasionally.
10. Add the cooked bacon and caramelized onions to the spaetzle. Season generously with salt and pepper to taste.
11. Garnish with freshly chopped parsley before serving. Optional: Add a sprinkle of grated Gruyère or raclette cheese for an authentic Alpine touch.