Smoky Bacon & Onion Spaetzle with Fresh Parsley
Servings: 4
Cost: $10
If you’re looking for a hearty, satisfying dish that delivers big flavor with simple ingredients, this Smoky Bacon & Onion Spaetzle with Fresh Parsley is a must-try. We’ve enjoyed this delicious dish on numerous occasions, and it continues to be one of our favorite examples of German comfort food—warm, rustic, and incredibly satisfying.
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Equipment
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 eggs lightly beaten
- 1 cup milk
- 1/4 lb smoked bacon diced
- 1 yellow onion chopped
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
Make the Spaetzle Batter
- In a medium bowl, whisk together the flour, salt, and nutmeg.
- In a separate bowl, combine the eggs and milk. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.
- Let the batter rest for 30 minutes—this helps improve the texture.
Cook the Spaetzle
- Bring a large pot of salted water to a gentle boil.
- Using your preferred method (sieve, spaetzle maker, or cutting board), press or drop the batter into the boiling water.
- Cook for about 1 minute, or until the spaetzle float to the surface.
- Use a slotted spoon to transfer them immediately into a bowl of ice water to stop the cooking. Drain and set aside.
Cook the Bacon and Onions
- In a large skillet over medium heat, cook the diced bacon until crispy and golden, about 4 to 5 minutes. Add the chopped onion and continue cooking until soft and lightly caramelized, another 4 to 5 minutes.
- Remove from heat and set aside.
Sauté the Spaetzle
- In a separate skillet, heat the olive oil over medium heat. Add the drained spaetzle and sauté until lightly golden and slightly crisp, about 5 to 7 minutes.
Combine and Finish
- Add the bacon and onion mixture to the skillet with the spaetzle. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Finish with a generous sprinkle of fresh parsley.
Notes
Spaetzle Maker (Easiest Option)
- A spaetzle maker or hopper sits over the pot
- Slide the batter back and forth to create uniform dumplings
Cutting Board & Knife (Traditional Method)
- Spread batter on a damp cutting board
- Use a knife to scrape thin strips into the boiling water
- This method creates a more rustic, irregular shape
Potato Ricer
- A potato ricer with large holes can also be used
- Simply press the batter through into the water