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Ingredients
Scale
- 4 large eggs
- 4 cups all-purpose flour
- 2 cups whole milk (approximately)
- 1 teaspoon salt
- 8 tablespoons butter
- 2 medium onions
Instructions
- Beat eggs and 1 cup of milk until combined.
- Gradually mix in 2 cups of flour; then add remaining flour to form a thick batter.
- If necessary, adjust consistency with more milk.
- Sauté diced onions in melted butter over medium heat until translucent.
- Boil water in a large stockpot.
- Using a spaetzle press, form knoepfle and allow them to float to the surface.
- Strain the cooked knoepfle into a bowl.
- Mix knoepfle with sautéed onions and remaining butter, combining gently.
Notes
Ensure the batter is thick yet fluffy for the best texture.
Don’t skip the sautéed onions; they enhance the flavor.
Leftovers can be stored in an airtight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Swiss
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 180
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 150