Cheesy spätzle with onion petals

Cheesy spätzle with onion petals

Spätzle are little button dumplings that are something I grew up with having an Austrian mum. Normally tossed in button and served with grated cheese, I serve them with dry-roasted onions that give the dish a lovely sweet flavour.

Rachel Khoo

Rachel Khoo's Kitchen Notebook: London

BBC Lifestyle


• 6 brown onions
• 6 cloves of garlic, skin left on
• 140g plain flour
• 40g soft butter
• 2 shallots
• 2 cloves garlic, peeled
• 2 eggs
• 1 very large bunch parsley (60g)
• ½ tsp salt
• ½ tsp black pepper
• handful mixed freshly chopped herbs (parsley, thyme, oregano, basil)
• salt
• 100g grated parmesan (or other mature cheese)

Preparation method

  1. Preheat the oven to 180°C.
  2. Cut the onions into quarters.
  3. Place the garlic and onions skin-side down in a pan. Roast for 30 minutes, or until they are soft and golden.
  4. Peel the shallots and cut into quarters. Add the small peeled cloves of garlic.
  5. Blend all of the ingredients (apart from the flour) into a smooth paste.
  6. Beat the flour into the paste.
  7. Place a colander on top of simmering salted water.
  8. Pour in the batter and use a spatula to push the batter through the holes, making miniature little dumplings.
  9. Cook for two minutes. Drain through a colander.
  10. Peel off the skins from the onions and cut the root off so the onion can be pulled into petals.
  11. Melt the butter in a frying pan. Add the chopped herbs and onion petals on a low heat.
  12. Cut the hard end off the garlic cloves and squeeze the garlic into the frying pan, discarding the skin.
  13. When the butter begins to brown, take off the heat and toss in the spätzle with the liquid.
  14. Season and serve immediately, with the cheese scattered on top.