Authentic German Zwiebelspätzle: A Traditional Swabian Dish

Ingredients

  • 2 cups of all-purpose flour
  • 4 large eggs
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of nutmeg
  • 1/2 cup of milk
  • 2 tablespoons of unsalted butter
  • 2 large onions, finely chopped
  • 1 tablespoon of chopped fresh parsley
  • Salt and pepper to taste

Steps and instructions

  1. In a large bowl, combine the flour, salt, and nutmeg.
  2. Add the eggs and milk to the flour mixture. Beat well until the batter is smooth and thick.
  3. Allow the batter to rest for 15 minutes.
  4. While the batter is resting, melt the butter in a large frying pan over medium heat.
  5. Add the chopped onions to the pan and cook until they are golden brown and crispy.
  6. Bring a large pot of salted water to a boil.
  7. Using a spätzle maker or a colander with large holes, press the batter through into the boiling water.
  8. Cook the spätzle until they float to the surface, then remove them with a slotted spoon.
  9. Add the cooked spätzle to the pan with the onions and stir until well combined.
  10. Season with salt and pepper to taste and sprinkle with chopped fresh parsley before serving.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a heartier texture.
  • Add grated cheese such as Emmental or Gruyere to the spätzle before serving.
  • Incorporate cooked bacon or pancetta into the dish for added flavor.
  • Sauté mushrooms along with the onions for a delicious earthy taste.
  • For a vegetarian option, omit the bacon and use vegetable oil instead of butter.
  • Add a splash of white wine to the onions while cooking for a tangy twist.
  • Top the dish with caramelized onions for extra sweetness.
  • Sprinkle some crispy fried onions on top for added crunch.
  • Experiment with different herbs such as thyme, rosemary, or chives to customize the flavor.
  • For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.

Recipe overview

If you're a fan of German cuisine or just enjoy trying new recipes, our Zwiebelspätzle recipe is sure to become a favorite. This traditional German dish, also known as "onion spätzle", combines hearty spätzle dumplings with crispy, golden onions for a comforting, satisfying meal. The steps involved in this recipe are relatively simple, with the most intensive part being the preparation of the spätzle. Using a spätzle maker or colander, the batter is pressed into boiling water, creating distinctive little dumplings. After cooking, these are combined with beautifully caramelized onions and a sprinkling of fresh parsley. Expect a dish that's as delicious as it is comforting, and that transports you straight to a German kitchen. Enjoy!

Common questions

  1. Can I use a different type of flour? Yes, you can use whole wheat flour or a combination of different flours, but keep in mind that it may affect the texture and taste of the spätzle.
  2. Can I substitute the eggs? While eggs are a key ingredient in this recipe, you can try using an egg substitute or a flaxseed mixture for a vegan option. However, the texture and taste may differ.
  3. Can I make the batter in advance? It is best to make the batter fresh and use it immediately for the best results. However, you can prepare the batter up to a few hours in advance and store it covered in the refrigerator.
  4. Can I freeze the spätzle? Yes, you can freeze the cooked spätzle. Make sure to cool them completely, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, simply boil them for a few minutes until heated through.
  5. Can I use a different type of onion? While traditionally made with yellow onions, you can experiment with other types of onions like red onions or shallots for a different flavor profile.

Serving dishes and utensils

Origin stories

In the rustic kitchens of Southern Germany, Zwiebelspätzle has been a cherished dish for generations. Its origins are humble, as it was typically made by Swabian peasants who relied on simple, affordable ingredients. The ingenious use of these modest ingredients has yielded a dish that is hearty, warming, and deeply satisfying. At its core, Zwiebelspätzle is a testament to the Swabian philosophy of making do with what one has, a notion that is affectionately referred to as 'Schwäbische Kehrwoche'. The charming tradition of making Spätzle at home is often a family affair, with recipes being carefully handed down from one generation to the next. So, each time you enjoy a bowl of Zwiebelspätzle, know that you're partaking in a timeless culinary ritual that has been shared by countless families across the heartland of Germany.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.