Spaetzle With Kielbasa and Caramelized Onions

Ingredients

• 1 pound smoked kielbasa, cut into 3/4-inch chunks
• 1 ½ tablespoons unsalted butter
• 1 large red onion, halved and thinly sliced
• 1 large thyme sprig
• kosher salt
• 2 ¼ cups all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 2 large eggs, lightly beaten
• ¾ cup whole milk
• ½ pound Emmentaler cheese, grated (2 cups)
• ½ teaspoon black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    955 calories; 59 grams fat; 25 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 39 grams protein; 241 milligrams cholesterol; 1180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
2. Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
3. Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
4. Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

1 hour 45 minutes