Caramelized Onion & Bacon Spaetzle from #recipe #german #bacon

Last Saturday, my in-laws invited us over for an Oktoberfest dinner. I brought the apple strudel, cucumber salad, and this caramelized onion bacon spaetzle. Once I was there I realized that I was the only person with German heritage at the table! No one had tried spaetzle before (except my husband who has had it on a few occasions). I totally cheated and did not make my spaetzle from scratch. I just don’t have that kind of energy right now. But I did doctor up a bag of spaetzle to make it taste homemade.

Caramelized Onion & Bacon Spaetzle from #recipe #german #bacon

Our family loved it and was shocked by how closely the spaetzle resembled gnocchi. One day I’l conquer making spaetzle (and gnocchi) from scratch. But until then I will keep doctoring up a package until I get the time, energy, and courage to conquer it.

So if your looking for a new side dish to introduce to your family or attending an Oktoberfest dinner this caramelized onion and bacon spaetzle is the dish to serve up!

Katie Original Recipe

Caramelized Onion & Bacon Spaetzle

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10

Caramelized Onion & Bacon Spaetzle


  • 5 strips bacon
  • 1 vidalia onion, thinly sliced
  • 1/2 cup water, divided
  • 1/2 tsp dry parsley
  • 17 oz dry package spaetzle
  • 2 tbsp butter
  • salt and pepper


  1. In a large skillet, begin to fry the five pieces of bacon on medium heat for 5 minutes until crispy (flip half way through).
  2. Remove the bacon from the skillet (keep all the bacon fat in the skillet) and place the thinly sliced vidalia onions in the pan, mix well and cook on low for 15 minutes. Half way through mix, and add 1/4 cup water. Place lid back on and cook longer. Continue to check every few minutes. Make sure the skillet stays moist and add the additional 1/4 cup of water.
  3. While the onions are caramelizing begin to cook the spaetzle according to the package. Remove once cooked and set to the side.
  4. Chop the bacon into bite size pieces and place back in skillet with the onions, mix well then add the cooked spaetzle to the skillet. season with salt, pepper, dry parsley, and butter. Mix well and serve immediately.
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Happy first day of fall, y’all! And happy first day of Oktoberfest. This 16 day festival is held each year in Munich, Germany. The Oktoberfest celebrations start today and run until Sunday, October 7th. Christine from Cook The Story and I met with Ricardo from The Beer Guerrilla to talk Oktoberfest beers! So, if you can’t travel over to Germany for this fun-filled festival watch our Google Hangout to learn about a few beers you can try right in the comfort of your own home!

Here are two recipes you could make if you plan to host your own Oktoberfest celebration:

Planning to host an Oktoberfest party? Get a few great tips from this article on Rachael Ray.

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Apple Strudel

As soon as we received an invitation to an Oktoberfest party I knew I wanted to make Apple Strudel. I searched high and low for the best recipe, and although I wanted to make my own puff pastry I knew I wasn’t going to have time. After a good half hour of researching recipes I finally decided on the Pepperidge Farm® recipe. Great choice because not only was the recipe easy to read and make, but super delish! If this is your first time working with puff pastry you should know that it takes about an hour to defrost! I had never worked with frozen puff pastry before and did not plan accordingly. Luckily I didn’t ruin it by defrosting it in the microwave! Hope you’ll try this recipe and love it just as much as my friends and I did! *You must make the vanilla sauce that goes with it… oh-so good! 

Prep: 30 minutes
Cook: 35 minutes
Serves: 6 

  • 1 egg
  • 1 tbsp water
  • 2 tbsp granulated sugar 
  • 1 tbsp all-purpose flour
  • 1/4 tsp ground cinnamon
  • 2 large Granny Smith Apples, peeled, cored and thinly sliced
  • 2 tbsp raisins
  • 1/2 of a 17.3 oz package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • Confectioners’ Sugar (optional)

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

3. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

4. *Optional* Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.
A few tips: 
  •  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

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