Spaetzle With Browned Onions Swiss Chard And Emmentaler Recipes

Steps:

• In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
• Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
• Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
• Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

Steps:

• In a large skillet over medium high heat, melt the butter and add the onion and thyme, stirring briefly to coat with butter. Allow onion to cook, without stirring, until it starts to get dark brown, then add a pinch of salt and stir occasionally until onion is tender and caramelized, about 30 minutes total.
• tir in swiss chard and cook until tender, about 5 minutes. Then transfer mixture to a large bowl.
• To make spaetzle, combine flour, nutmeg, and a teaspoon of salt in a large bowl. In a separate bowl, whisk together eggs and milk. Make a well in the dry ingredients and pour in egg mixture. Mix well with a wooden spoon.
• Fill a large bowl with ice water. Place dough in a spaetzle maker over a large pot of boiling salted water. Shave dough into the water (alternatively, push dough through a colander into the water). When dumplings rise to surface, use a slotted spoon to transfer them to the ice water.
• Preheat oven to 375 degrees. Drain spaetzle well and transfer to bowl with onions and greens. Sprinkle in three fourths of the cheese and mix well.
• Scrape the spaetzle mixture into a 2 quart gratin dish. Sprinkle on remaining cheese and bake for 25 to 30 minutes, until top is golden brown and bubbling.

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.