Bacononionspaetzle Recipes

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BACON ONION SPAETZLE



Bacon Onion Spaetzle image

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).

Provided by swissms

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 lb smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
chopped fresh parsley leaves, for garnish
kosher salt & freshly ground black pepper

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 515.1, Fat 21.7, SaturatedFat 7.1, Cholesterol 179.2, Sodium 885.8, Carbohydrate 53.8, Fiber 2.2, Sugar 1.5, Protein 24

SPAETZLE



Spaetzle image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

2 eggs, slightly beaten
1 1/2 cups flour, sifted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon baking powder

Steps:

  • Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

BACON ONION SPAETZLE



Bacon Onion Spaetzle image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

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Category Side Dish
Cuisine German
Total Time 35 mins
  • In a large skillet, begin to fry the five pieces of bacon on medium heat for 5 minutes until crispy (flip half way through).
  • Remove the bacon from the skillet (keep all the bacon fat in the skillet) and place the thinly sliced vidalia onions in the pan, mix well and cook on low for 15 minutes. Half way through mix, and add 1/4 cup water. Place lid back on and cook longer. Continue to check every few minutes. Make sure the skillet stays moist and add the additional 1/4 cup of water.
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Ratings 2
Calories 895 per serving
Category Main Course
  • Cut the bacon in to thin slices and finely slice the onions. Warm a small skillet over a medium heat and add the bacon.
  • After a couple of minutes, it should start to render some fat. At this point, add the onions. Continue to cook, stirring now and then, until the bacon is starting to crisp and the onions are turning a caramelized brown. This will take probably 25min or so. Don't let them burn - reduce the heat if you need to and if you are short on fat, add a little but there should be enough from the bacon.
  • Once the onions are nicely brown, add the spaetzle and cook another minute or two. Add the cheese, mix through, then serve with the chives sprinkled on top.


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