If you are unaware of where this recipe originated just by trying to say the name, rest easy knowing that it is a German dish. My family has a lot of roots tying us back to Germany. In fact, my father was born in Germany on an American army base in 1974. Due to this I have always had an interest in Germany and learning various things about it. In turn, I thought there would be no better way to learn about a country than by making an authentic meal. It was decided, I would embark on a voyage to my German roots.
The preparation for this dish was fairly easy compared to some of my other dishes. However, I seem to continue to fall into the trap of picking recipes that have a lot of onions in them. This recipe was no exception, considering it had called for 2 whole onions, not only did I feel like crying, I was literally crying. Now being the smart person that I am, I put all of the onion in a small saute pan and expected them to brown. They will not, I repeat, they will not brown in that size of pan. Moving on to the dough, it was really easy to prepare. I would say I finished it in about 2 minutes. The only hard part that I faced was actually making the spaetzle. This is because I don’t actually own a spaetzle maker, if that is the case, don’t worry. What I did to solve this problem is, I took a colander and shoved the dough through the holes and the end product turned out just as good.
In the end, I feel like this was one of the easier recipes I’ve made but also one of the more bland recipes. While I am aware that this could be because of my doing, I would like to blame it on the fact that this recipe didn’t really have anything to give it the flavor I wanted. Next time I make this recipe I will most likely add spices of my liking to the onions while they are cooking so there is a wider range of flavor. Overall I would give this recipe a 7/10 because it didn’t have a crunch factor that I like nor did it have much flavor.
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 onions, halved and sliced
- 3 cups shredded Swiss cheese
- 1 tablespoon vinegar
- 1 teaspoon chopped fresh parsley, for garnish
- In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
- Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.