Spaetzle is the German/Austrian answer to pasta and can be served in a few ways. This bacon onion spaetzle is by far my favorite: comforting, packed with flavor and yes a bit indulgent. But so worth it now and then.
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I know you might think my timing is a bit off in sharing a German recipe now - pre-Oktoberfest would seem to make more sense. However I think this bacon onion spaetzle is delicious enough to enjoy more than once a year, and it's easily adapted to use other small pasta.
When I made German pancake soup I was reminded of some of the other yummy dishes I used to have for lunch when we visited Germany and Austria when I was as a child. Spaetzle, whether plain or herb spaetzle, was a common side to many dishes which I loved.
Some places also served it as a dish in itself, particularly versions like this bacon onion spaetzle. Loaded up with tasty bacon, caramelized onions and a little bit of cheese, it's quite definitely a meal in itself. And a delicious one too.
Using up leftovers
I made this bacon onion spaetzle for lunch one day as we had leftover spaetzle from the night before. Since I didn't want to waste it, I knew I wanted to make bacon onion spaetzle the next day.
It made a delicious lunch, great for a cold day but really anytime. I used to have it in the summer in Austria as a way to get some energy back after hiking.
I realized this would also work with other small pasta as well, if you ever have any leftover before you cover with sauce. Just follow the same basic recipe and add eg macaroni, orzo or whatever you have.
This is a dish I had now and again in mountain huts in Austria when we went there when I was little. We had many a hiking trip where something like this was just what you needed to get your energy back.
Given the cooler weather at the moment, the comfort factor of this bacon onion spaetzle was just what I needed when I made it for lunch. Plus the fact the house smelt of bacon and caramelized onion for the next hour or so can never be bad either.
I will admit, covering spaetzle with bacon and cheese doesn't lead for the healthiest of dishes, but hey, now and again it's worth it.
Steps to make bacon onion spaetzle
- Chop the onion and bacon into thin slices.
- Add the bacon to a skillet then once it starts to release fat, add the onion,
- Caramelize the onions and bacon (have patience for this!).
- Add the cooked spaetzle, or other cooked small pasta.
- Cook a few minutes then add the cheese.
- Top with chives and serve.
Caramelizing onions does take a little bit of patience. You really need a good half hour to get those lovely, slightly crispy bits on both the onion and the bacon. However I'd call it time well spent.
Plus, it's not as if you have to do all that much, just stir now and again as they cook. After that, it's very quick to finish.
Bacon onion spaetzle is such a simple but tasty, comforting dish that's perfect for colder days. It's a great way to use up leftover spaetzle, or other small pasta. But now I've reminded myself of the dish, I would also happily cook extra on purpose just to make this.
Delicious flavors, it's a slight indulgence that I for one need now and again. Try it and you may find the same.
Looking to add this to an Oktoberfest celebration? Try these as well:
- Obatzda, German beer cheese dip
- Braised red cabbage with apples (Rotkohl)
- German green beans (Speckbohnen)
- Sauerbraten (German pot roast)
- Plus get more German recipes in the archives.
Bacon onion spaetzle
Ingredients
- 2 oz smoked bacon (streaky, 2oz is approx 2 slices/rashers)
- 1 onion small
- 1 ¼ cups cooked spaetzle (see other recipe, or use a small pasta)
- ½ cup Gruyere cheese loose packed, finely rated, or other similar hard cheese
- 2-3 chives finely chopped
Instructions
- Cut the bacon in to thin slices and finely slice the onions. Warm a small skillet over a medium heat and add the bacon.
- After a couple of minutes, it should start to render some fat. At this point, add the onions. Continue to cook, stirring now and then, until the bacon is starting to crisp and the onions are turning a caramelized brown. This will take probably 25min or so. Don't let them burn - reduce the heat if you need to and if you are short on fat, add a little but there should be enough from the bacon.
- Once the onions are nicely brown, add the spaetzle and cook another minute or two. Add the cheese, mix through, then serve with the chives sprinkled on top.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try some other comfort food pasta recipes:
Meaty Comfort Food Pasta Recipes
- Baked Pasta with Kale and Sausage by Simple and Savory
- Creamy Italian Sausage Tortellini Skillet by Soulfully Made
- Healthy Homemade Hamburger Helper Skillet by A Mind “Full” Mom
- Homemade Spaghetti Noodles with Stuffed Meatballs by The Freshman Cook
- One Pot Chicken Parmesan by Pies and Plots
- Polish Sausage Macaroni and Cheese by A Kitchen Hoor’s Adventures
- Ravioli with Prosciutto & Arugula by Gourmet Everyday
Veggie Comfort Food Pasta Recipes
- Baked Pumpkin Gnocchi with Thyme and Blue Cheese by Sprinkles and Sprouts
- Butternut Squash Pasta Bake by Cooking Chat
- Light Fettuccine Alfredo by That Skinny Chick Can Bake
- Sour Cream and Chive Noodles by Palatable Pastime
- Spinach Stuffed Shells by Hardly A Goddess
Remember to pin for later!
Christie
I haven't had spaetzel in YEARS! I will be putting this on the menu soon!
Caroline's Cooking
Thanks, and you really should have it again. It had been a while since I had it when I started making it a year or two back and it was such a great reminder how good it is.
Laura Dembowski
What a unique pasta recipe! I love anything with caramelized onions.
Caroline's Cooking
Thanks, they do add such wonderful flavor.
Liz
Your spaetzle looks fabulous! Time to break out my spaetzle maker and try your wonderful recipe!
Caroline's Cooking
Thanks Liz, and yes sounds a perfect excuse!
David @ Cooking Chat
Mmm, bacon and caramelized onion is definitely a winning combo!
Caroline's Cooking
Thanks, it certainly is!
James
This looks very tasty! When my wife and I go to the German Christmas market around the holidays, I always go for the spaetzle. I'll have to try making it at home now, after seeing how delicious yours looks.
Caroline's Cooking
Thanks, spaetzle is one of those things, you kind of need to get in the swing of it but it's really not difficult. Definitely try making it at home to enjoy it more than just at Christmas!
Liz
This would be wonderful for brunch, I would pop a fried egg on top. Yum. Thank you for bringing it to Fiesta Friday.
Caroline's Cooking
Thanks Liz, yes I can imagine that would be good too!
Brandi Abele
Raising a dead post, but for anyone who comes along and sees this: my dad always made this with eggs mixed in, although very minimal or no cheese.
Caroline's Cooking
I appreciate it may not be as commented on recently but certainly not dead 🙂 Like the idea of eggs in there as well, though (but certainly still with cheese, for me at least).
Mimi
Absolutely wonderful! This could be breakfast, a side dish or a meal! I grew up on spaetzle with my French mother, born in the province of Lorraine, really close to Germany. I'm so glad people are still making it. Gnocchi gets so much attention!!!!
Caroline's Cooking
Thanks Mimi, I know what you mean, spaetzle is much less well known, but it's something I have great childhood memories of as well so it appears in our house a bit too!
Judith Graber
I always fix spaetzle with a German meal but it's usually my cheese version. Love the bacon and onion additions!
Caroline's Cooking
Thanks Judi, cheese is great too, but bacon and onion add such wonderful flavor.
Agness of Run Agness Run
What an appetizing dish you have here, Caroline! Love it!
Caroline's Cooking
Thank you, it's delicious!