Use a spätzle-style hopper or perforated dumpling grater over the pot. A pasta machine will not make this shape.
Make ahead Mix the batter first and let it rest. Have the onions tender before dropping the dumplings into the water.
Chnéffléne with butter and onions
Prep 15 min · Cook 45 min · Rest 20 min · Serves 4 · Difficulty Medium
Method
Whisk the eggs and milk with 4 g salt. Beat in the flour until smooth and thick: the batter should fall slowly from the spoon in a broad ribbon. Cover and rest for 20 minutes.Whisk the eggs and milk with 4 g salt. Beat in the flour until smooth and thick: the batter should fall slowly from the spoon in a broad ribbon. Cover and rest for 20 minutes.
Melt 60 g butter in the wide pan. Add onions, 2 g salt and 100 ml water. Cover and soften gently for 15 minutes. Uncover and cook for about 15 minutes more, stirring, until tender and lightly golden rather than crisp.Melt 2 oz butter in the wide pan. Add onions, 2 g salt and ½ cup water. Cover and soften gently for 15 minutes. Uncover and cook for about 15 minutes more, stirring, until tender and lightly golden rather than crisp.
Bring the 3 liters water to a gentle boil with 14 g salt. Set the dumpling grater securely over the pot and work in four batches, filling the hopper only enough to move it easily. Push the batter through so short drops fall into the water.Bring the 12⅔ cups water to a gentle boil with ½ oz salt. Set the dumpling grater securely over the pot and work in four batches, filling the hopper only enough to move it easily. Push the batter through so short drops fall into the water.
Once each batch floats, simmer for about 1 minute more, then lift out and drain. Allow about 10 minutes for all four batches. Transfer to the onions without crowding the grater or turning the water into a rolling boil.Once each batch floats, simmer for about 1 minute more, then lift out and drain. Allow about 10 minutes for all four batches. Transfer to the onions without crowding the grater or turning the water into a rolling boil.
Add the remaining 20 g butter to the pan and turn the dumplings gently over low heat for 3–5 minutes, until evenly coated and hot. Divide among four bowls and serve immediately.Add the remaining ¾ oz butter to the pan and turn the dumplings gently over low heat for 3–5 minutes, until evenly coated and hot. Divide among four bowls and serve immediately.
