Dinner in a Bowl by Better Homes & Gardens

Author:Better Homes & Gardens [Homes, Better & Gardens]
Language: eng
Format: epub
Tags: gnv64
Publisher: John Wiley & Sons, Ltd.
Published: 2012-03-21T18:30:00+00:00

30 MINUTES

Spaetzle with Caramelized Onions

START TO FINISH: 30 MINUTES

MAKES 4 SERVINGS

2 large onions, cut into thin wedges (2 cups)

2 tablespoons butter

1 yellow, orange, and/or red sweet pepper, cut into bite-size strips

4 teaspoons packed brown sugar

1 tablespoon cider vinegar

1⁄3 cup chicken broth

1⁄3 cup half-and-half or light cream

1 tablespoon snipped fresh dill

1⁄8 teaspoon ground black pepper

4 ounces dried spaetzle or kluski-style egg noodles

2 cups halved Brussels sprouts

1In a large covered skillet cook onion in hot butter over medium-low heat for 13 to 15 minutes or until onion is tender. Add sweet pepper, brown sugar, and vinegar; cook and stir, uncovered, over medium-high heat for 4 to 5 minutes or until onion is golden. Stir in broth, half-and-half, dill, and black pepper. Boil mixture gently until thickened.

2Meanwhile, cook spaetzle according to package directions, adding Brussels sprouts to the water with the spaetzle; drain. Return spaetzle mixture to pan. Add caramelized onion mixture to spaetzle mixture; cook and stir over low heat until spaetzle are well coated and mixture is heated through.

Nutrition facts per serving: 374 cal., 15 g total fat (7 g sat. fat), 106 mg chol., 279 mg sodium, 42 g carb., 5 g dietary fiber, 20 g protein.

Kitchen Tip Part dumpling, part noodle, spaetzle are tiny pillows of egg and flour that are popular in Germany, Austria, and Switzerland. Look for them in the pasta aisle of your supermarket. The curly egg noodles called kluski are of Eastern European origin. Their chewy texture and rich taste make them a delicious choice for soups and casseroles. Or try them buttered, seasoned with salt and pepper, and sprinkled with parsley for a quick side dish.

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