order online
weekly specials
I recently acquired a spaetzle maker and thought I would play around with creating a fun and delicious recipe. I bought the spaetzle maker without ever having spaetzle before but thought it looked like a neat kitchen tool to try and after researching recipes, thought it wouldn’t be too hard to make.
Spaetzle is a type of pasta made with eggs and flour and it’s typically served as a side dish. I wanted to make mine into more of a meal, but you could easily half the recipe or tweak some of the ingredients to enjoy it as a side dish. It’s very popular in German cuisine so keep this in your back pocket when Oktoberfest comes around and you need a unique dish to celebrate with 😊
My recipe is for Bacon & Onion Spaetzle. The spaetzle is homemade and perfectly tender. When you pair it with onions, cheese, and bacon, it becomes quite the hearty meal that’s full of flavor. It is also pretty simple to make. It did take me a few tries with the spaetzle maker to get it just right, but there is enough batter that not much was wasted!
The recipe can be found here.
Start by slicing the bacon, chopping the white onion and green onion, and shredding the cheese. Set these ingredients aside. I like to buy a brick of gruyere cheese and shred it myself. I think it tastes fresher than pre-shredded and sometime shredded gruyere can be hard to find.
In a large mixing bowl, combine the flour, eggs, milk, salt, and nutmeg. The batter will be sticky but should also be slightly runny. You want the slightly runny consistency because that is what helps the batter fall through the holes of the spaetzle maker. If the batter is not runny, add another 1-2 Tbsp milk and stir to combine. Set aside.
Bring a large pot of water to a boil – large enough to set the spaetzle maker over. This will help you gauge the size of your pot. Also, heat a large skillet over medium-low heat.
Add the bacon to the skillet and heat until the bacon starts to render some fat. Then, add the white onion. Continue to cook, stirring occasionally, until the bacon is crisp, and the onions are slightly caramelized. This will take a bit of time so be patient – it’s worth it!
While the bacon and onion cooks, make the spaetzle. Place the spaetzle maker over the boiling water. Add 1-2 heaping scoops of the batter into the basket (the square part on top of the spaetzle maker). Slowly move the basket back and forth the boiling water to allow the batter to drop through the slots and into the water. The batter will initially sink and then start to float.
Let the batter boil for about 30 seconds. It should be floating at this time. Use a slotted spoon to remove to a large bowl. Remove all pieces from the boiling water before starting the next batch. Repeat this process until all the batter has been used.
Add the spaetzle to the bacon and onion mixture and toss to combine. You might have more spaetzle than you need so it’s OK if you don’t add it all to the pan. You can save the rest for leftovers or another recipe.
Add the shredded gruyere cheese and toss to combine. Continue to heat through until the cheese is completely melted, then remove the pan from the heat.
Serve warm and garnish with fresh sliced green onions.
The recipe can be found here.
It’s so good! The bacon adds the perfect saltiness to the dish. The caramelized onions add a nice contrast and the creaminess of the cheese really brings it all together. You won’t be disappointed with this meal!
The spaetzle by itself is pretty bland but can be spiced up with some butter or parmesan cheese. This is one idea for any leftovers you do have. Enjoy!
Happy Cooking!
Recent Comments