Side Pannel
Caramelized-Onion Spaetzle
Caramelized-Onion Spaetzle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Low Fat, Side Dishes
Ingredients List
- 29 oz Nonfat Veg Chicken Broth;
- -Low Sod, Note 1
- 5 c Water
- 1 tb I Can't Believe It's Not
- -Butter - Light; Note 2
- 1 Onion; Halved Lengthwise,
- -Thin Sliced
- 2 c All-Purpose Flour
- 1/2 ts Baking Powder
- 1/2 ts Salt; Divided
- 1/8 ts Ground Nutmeg
- 1 Egg
- 1 Egg White
- 1/2 c Nonfat Milk; I Used Lactaid
- -Nonfat Milk
- 1/2 c Water
- 1 tb Chopped Fresh Parsley
- 1/4 ts Pepper
Directions
These tiny Bavarian-style noodles are ready to serve in the time it takes
to make rice...and kids love 'em!
Note 1: Original recipe used 2 cans (14 1/2 oz each) no-fat chicken broth
Note 2: Original recipe used 1 Tbsp butter
In pot combine broth with 5 C water; over high heat bring to a boil.
Meanwhile, in skillet melt margarine (or butter) over medium heat. Add
onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove
from heat; set aside.
Combine flour, baking powder, 1/4 tsp salt and nutmeg. In bowl lightly beat
egg and egg white with milk and 1/2 C water. Stir in flour mixture until
combined. Spoon into colander over pot of simmering broth mixture. [NOTE:
The batter is very thick. You need a colander with moderately large holes.
We ended up using a potato masher and pushing it thru with our fingers. The
holes were a bit large but it tasted good anyway. We had to adjust the
cooking time for this method by allowing them to cook 1 - 2 min each
batch.] With spatula press some of batter through holes. Cook until
spaetzel float, about 1 min. Remove with slotted spoon, allowing excess
liquid to drip off; transfer to serving bowl. Repeat cooking remaining
batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion
and remaining salt into spaetzle.
This is wonderful tasting and quick to make.
to make rice...and kids love 'em!
Note 1: Original recipe used 2 cans (14 1/2 oz each) no-fat chicken broth
Note 2: Original recipe used 1 Tbsp butter
In pot combine broth with 5 C water; over high heat bring to a boil.
Meanwhile, in skillet melt margarine (or butter) over medium heat. Add
onion; cook until softened slightly and lightly browned, 3 - 5 min. Remove
from heat; set aside.
Combine flour, baking powder, 1/4 tsp salt and nutmeg. In bowl lightly beat
egg and egg white with milk and 1/2 C water. Stir in flour mixture until
combined. Spoon into colander over pot of simmering broth mixture. [NOTE:
The batter is very thick. You need a colander with moderately large holes.
We ended up using a potato masher and pushing it thru with our fingers. The
holes were a bit large but it tasted good anyway. We had to adjust the
cooking time for this method by allowing them to cook 1 - 2 min each
batch.] With spatula press some of batter through holes. Cook until
spaetzel float, about 1 min. Remove with slotted spoon, allowing excess
liquid to drip off; transfer to serving bowl. Repeat cooking remaining
batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion
and remaining salt into spaetzle.
This is wonderful tasting and quick to make.
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