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Nutrition Facts

Serving Size 1 (205g)

Recipe makes 6 servings

Calories 498
Calories from Fat 200 (40%)
Amount Per Serving %DV
Total Fat 22.3g 34%
Saturated Fat 10.2g 50%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 219mg 73%
Sodium 144mg 6%
Potassium 247mg 7%
Total Carbohydrate 53.5g 17%
Dietary Fiber 2.0g 7%
Sugars 1.2g
Protein 19.9g 39%

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Jan 29-Feb4 2007

dicentra

Spaetzle With Gruyère and Caramelized Onions

Recipe #140809 | 1½ hours | 25 min prep | add private note
NcMysteryShopper

By: NcMysteryShopper
Oct 10, 2005

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).

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

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Featured Reviews for This Recipe

From: Chef #894388

On Jul 24, 2008

How wonderful is this? what a great blend of flavors. Such a great way to spice up a simple thing such spaetzle. Mushrooms also taste really good with this too!

0 people found this review helpful

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    From: mama's kitchen

    On Jun 4, 2008

    Yummy! OMGravy the onions on top ROCK! How delish! This was an awesome side that seemed like a good deal of work yet was not. It came together quickly with the majority of time being actual cooking. Dh is 100% German and loves this type of food. He raved over this and even took some left over to work for lunch! High praise from him if he touches a left over! Thank you for yet another amazing dish! Made for ZWT4

    0 people found this review helpful

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    From: Michelle S.

    On Oct 15, 2005

    I have not made this, but have eaten it many times prepared by my friend who is German. It is a wonderful blend of flavors and textures. The gruyere cheese is a must, swiss will give this dish a different taste. RICH and satisfying is a great way to describe this gem of a dish. It is wonderful on it's own or served along side a schitzel.

    3 people found this review helpful

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  • From: mainecooncat

    On Jan 29, 2006

    oh, wow! This was just absolutely wonderful! I will admit to cheating and using premade spaetzle as a time-saver, but it still is great. Just interesting enough for people to say, "Ooh, what IS this?"

    2 people found this review helpful

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  • Read all 7 reviews

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