Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,