Spaetzle with kielbasa and caramelized onions from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • TrishaCP on October 14, 2018

    I found this to be way too rich, even served with a sharply dressed side salad. I used pre-made spaetzle- I'm glad that I did because the reviews from the NYT website indicated people had problems with the dough in her version. I will say on the positive note that at least Melissa gave realistic timing for caramelizing onions!

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