Spaetzle With Kielbasa and Caramelized Onions

  1. In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes.
  2. Transfer to a plate.
  3. Melt the butter in the skillet.
  4. Stir in the onion and thyme, and stir briefly to coat the onion with butter.
  5. Cook onion, without stirring, until dark brown, about 5 minutes.
  6. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes.
  7. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan.
  8. Transfer onion to a bowl.
  9. Bring a large pot of salted water to a boil.
  10. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg.
  11. In a separate bowl, whisk together the eggs and milk.
  12. Pour the egg mixture into the flour mixture and stir well.
  13. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
  14. Spread a clean dish towel flat on a work surface adjacent to the stove.
  15. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide.
  16. Drop dough into the water.
  17. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
  18. Heat the oven to 375 degrees.
  19. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper.
  20. Spread into a 2-quart gratin dish.
  21. Sprinkle the top of the casserole with the remaining 1/2 cup cheese.
  22. Bake until golden and bubbling, 25 to 30 minutes.

kielbasa, unsalted butter, red onion, thyme, kosher salt, flour, freshly grated nutmeg, eggs, milk, emmentaler cheese, black pepper

Taken from cooking.nytimes.com/recipes/12227 (may not work)

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