Cheesy Spaetzle with Onion Petals

  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

6 yellow onions, skin left on, cut into quarters

6 cloves garlic, skin left on

1/3 stick salted butter, softened, plus 1/3 stick salted butter

2 shallots, peeled, cut into quarters

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 very large bunch flat-leaf parsley, stalks and all

1 1/4 cup all-purpose flour

Handful chopped mixed fresh herbs, such as parsley, thyme, oregano or basil

1 cup grated parmesan or other mature hard cheese

Directions

  1. Preheat the oven to 400 degrees F. Place the onions and unpeeled garlic skin-side down in a roasting tray. Roast until they are soft and golden, 30 minutes.
  2. Bring a large pot of salted water to a boil, then lower to a simmer. Meanwhile, in a food processor, blend together the 1/3 stick softened butter, shallots, salt, pepper, eggs and parsley into a smooth paste. Transfer to a bowl and beat in the flour with a wooden spoon.
  3. Place a colander over the simmering water. Pour in the batter and use a spatula to push the batter through the holes, making little dumplings.
  4. Cook, 2 minutes, then drain through a clean colander. Peel off the skins from the onions and cut the roots off so the onions can be separated into petals.
  5. Add the remaining 1/3 stick butter to a large skillet over medium heat. Melt, then lower the heat and add the chopped mixed herbs and onion petals.
  6. Cut the hard ends off the roasted garlic cloves and squeeze the garlic out of its skins into the skillet, discarding the skins.
  7. When the butter begins to brown, take the skillet off the heat and toss in the spaetzle. Season to taste and serve immediately with the cheese scattered on top. 

Cook’s Note

Dried herbs can substitute for fresh, but use only 1 tablespoon total. The onions can be roasted in advance and heated in the pan with the butter.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.