Glazed Spaetzle with Caramelized Onion & Bacon Butter

Glazing pasta or vegetables is a simple and foundational technique.

A few tips for glazing:

• When glazing vegetables, it’s best to have similar sized cuts so they all cook evenly. A little bit of sugar helps the glaze look shiny but it also brings out the natural sweetness of the vegetable. We recommend tasting the vegetable in its raw state to know what you’ll be starting with.

• Reduce stock or water until almost au sec - don’t add too much water or your vegetables will overcook or your dumplings will begin to break down.

• Use cold butter.

• If the glaze begins to break, add a splash of cold water and stir vigorously.

• Finish with acid, salt, or any finishing herbs.