Franconian Onion Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g douh (dumplin douh), half and half, fresher
- 150 g bacon (pork belly), mixed, smoked
- 500 g onion (s), finely diced
- pepper
- salt
- Nutmeg, ground
- broth, instant or cubes
- some clarified butter
- some water (from the cooking water the dumplings)
Print Recipe
Pin Recipe Instructions
- Small dumplings, each approx. 2.5 to 3 cm in diameter, are formed from the dumpling and poured into 1 1/2 liters of boiling water. They are left to simmer there for a quarter of an hour.
- In the meantime, the bacon is diced and fried in plenty of clarified butter. Then you add the chopped onions and slowly roast them light yellow. Then take about 2-3 soup ladles of liquid from the cooking water of the dumplings and pour them into the bacon and onion mixture, so that a creamy and thick sauce is created. This is seasoned heartily with salt, pepper, nutmeg and broth. Then you take the dumplings out of the water with a skimmer and heat them again briefly in the sauce.
- The dish is eaten from the soup plate.
- This is a simple but delicious poor people`s meal from Upper Franconia. You can also prepare it without pork belly, it still tastes excellent.
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