Cheesy spätzle with onion petals

Rachel Khoo grew up with spätzle, or little dumplings, made by her Austrian mum. She serves hers with dry roasted onions for a sweet flavour
By Rachel Khoo
Cheesy spätzle with onion petals
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

For the onion petals

  • 6 garlic cloves, skin on
  • 6 onions, unpeeled and quartered

For the spätzle

  • 2 shallots, peeled and quartered
  • 2 garlic cloves, peeled
  • 40 g butter, softened
  • 2 eggs
  • 1 large bunch parsley, (about 60g)
  • 140 g plain flour
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 100 g parmesan, grated

Tips and Suggestions

If you dont have all the fresh herbs, use a handful of herbs in different proportions or use dry herbs (parsley, thyme and oregano) but only 1 tbsp all together.

The butter can replaced with a good extra virgin olive oil. Add to the pan with the herbs, onions and spätzle and toss, but theres no need to brown.

If you have a little white wine left over (roughly 100ml), add to the pan before adding the spätzle. Turn up the heat and reduce by half then add the pasta.

The onions can be roasted in advance and heated in the pan with the butter.

Method

1. For the onion petals: Preheat the oven to 180C/160C fan/gas 4. Place the garlic and onions skin side down in a pan. Roast in the oven for 30 minutes or until they are soft and golden.

2. For the spätzle: In a food processor, place the shallots, galic cloves, butter, eggs and parsley, ½ tsp salt and ½ tsp black pepper and blend to a smooth paste.

3. Beat in the flour into the paste to make a batter.

4. Place a colander on top of a pan simmering salted water. Pour in the batter and use a spatula to push the batter through the holes, making miniature little dumplings. Cook for 2 minutes, then drain through a colander.

5. Peel the skins from the onions and cut the root off so the onion can be pulled into petals.

6. In a large frying pan over a low heat, slowly melt the butter. Add the chopped herbs and onion petals on a low heat. Cut the hard end off the garlic cloves and squeeze the garlic into the frying pan, discarding the skin.

7. When the butter begins to brown, take off the heat and toss in the spätzle. Season and serve immediately with the cheese scattered on top.

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