Caramelized Onion Spaetzle

Directions

1. These tiny Bavarian-style noodles are ready to serve in the time it takes to make rice...and kids love 'em!
2. Note 1: Original recipe used 2 cans (14 1/2 ounce each) no-fat chicken broth Note 2: Original recipe used 1 Tbsp butter
3. In pot combine broth with 5 C water; over high heat bring to a boil.
4. Meanwhile, in skillet heat margarine (or possibly butter) over medium heat. Add in onion; cook till softened slightly and lightly browned, 3 - 5 minutes. Remove from heat; set aside.
5. Combine flour, baking pwdr, 1/4 tsp salt and nutmeg. In bowl lightly beat egg and egg white with lowfat milk and 1/2 C water. Stir in flour mix till combined. Spoon into colander over pot of simmering broth mix.
6. [NOTE: The batter is very thick. You need a colander with moderately large holes. We ended up using a potato masher and pushing it thru with our fingers. The holes were a bit large but it tasted good anyway. We had to adjust the cooking time for this method by allowing them to cook 1 - 2 minutes each batch.] With spatula press some of batter through holes. Cook till spaetzle float, about 1 minutes. Remove with slotted spoon, allowing excess liquid to drip off; transfer to serving bowl. Repeat cooking remaining batter; drain and transfer to bowl. Stir parsley, pepper, reserved onion and remaining salt into spaetzle.
7. This is wonderful tasting and quick to make.
8. NOTES : This was wonderful and very quick to make. Read the instructions and notethe info which I put between the [] before making this.
9. Worth making again.