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German fried onion bread dumplings served with butter

German Fried Onion Bread Dumplings (Knödel)

Fried onion Knödel is one of the simplest and yet most delicious side dishes of German rural cuisine, which is often served with juicy venison or mushroom sauce. The origin of the recipe can be traced back to Southern Germany, especially Bavaria, where stale bread rolls and slowly caramelized onions have been transformed into a tasty dish. As the onions caramelize in butter and the dumplings cook in simmering water, the kitchen is filled with cozy, warm aromas - reminiscent of a real country atmosphere. The secret lies in the well-fried, golden-brown onion, which gives a deep, sweet taste to the soft Knödel. Tip: For an even richer taste, you can also sprinkle with grated cheese when serving.

Prep Time 25 min
Preparation 20 min
Total 45 min
840 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 6 Stale Bread Rolls
⭕ 300 ml Milk
⭕ 2 Eggs
⭕ 2 Onions
⭕ 2 tbsp Butter
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Cut the stale bread rolls into small cubes and pour warm milk over them. Let them soak for 10–15 minutes, until the bread softens. TIP: Don't let them soak for too long, or they will become mushy – just make sure they are well saturated.

    2

    Finely chop the onions and sauté them in butter over low heat until golden brown. This should take about 8–10 minutes, allowing them to caramelize properly. TIP: The sweet flavor of the caramelized onions enhances the richness of the bread dumplings.

    3

    Add the eggs, fried onions (reserving a small amount for serving), salt, and pepper to the soaked bread. Mix everything together by hand, then let it rest for 10 minutes to bind.

    4

    With wet hands, form about 6–8 equal-sized dumplings. Make sure their surface is smooth and crack-free, otherwise they may fall apart during cooking.

    5

    Bring lightly salted water to a simmer in a large pot, then reduce the heat to a gentle simmer. Cook the bread dumplings for 15–20 minutes. Once they float to the surface, leave them in the water for another 5 minutes.

    6

    Remove the cooked bread dumplings with a slotted spoon and serve sprinkled with the reserved fried onions, drizzled with a little melted butter. Excellent as a side dish for stews and saucy meat dishes.