Onions patiently golden brown roast
Onion rings need time at medium to small heat to become sweet and evenly brown. Frequent strong heating burns only the edges.
German Recipe
Maultaschen with butter and onions
Sauté onion rings in butter slowly golden brown. Cut mouth pockets into thick slices. Brown mouth pockets in oil on both sides. Place onions and butter over the mouth pockets. Serve with chives and salad.
Total time
35 min
Calories
560 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
This is how mouth pockets are smoothed
Brown Maultaschen in oil on both sides. Place onions and butter on the Maultaschen. Serve with chives and salad.
Quick Dinners
Dinner
German Recipes
Pasta
Recipe
Maultaschen with butter and onions
Fry onion rings in butter slowly golden brown. Cut mouth pockets into thick slices.
Ingredients
4 servings
Method
-
1
Brown onions
Fry onion rings in butter slowly golden brown.
-
2
Cut mouths
Cut mouth pockets into thick slices.
-
3
Fry
Brown mouth pockets in oil on both sides.
-
4
Malting
Place onions and butter over the Maultaschen.
-
5
Serving
Serve with chives and salad.
Kitchen know-how
Tips for Maultaschen with butter and onions
Fry Maultaschen slices dry
Dip moist slices dry before and place them in the hot pan by distance. This creates a crust, instead of only dampening the mouth pockets.
Keep onions and Maultaschen separately
Remove the finished onions from the pan and return them only at the end. Thus, they remain soft-crushy and do not become dark or bitter.
Variations
How to adapt this recipe
Gently heat the mouth pockets in broth and place them uncut on plates. Add brown butter and plenty of roasted onions directly.
Place two scrambled eggs over the browned mouthpieces and let them set in a small heat. Only then spread on top of the onions.
Nutrition per serving
560kcal
52.0 gCarbohydrates
24.0 gProtein
25.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Maultaschen with butter and onions
Malting means pouring or panning with hot fat, often butter, and browned onions. The mouth pockets can be served whole or in slices.
First let raw homemade Maultaschen pull in broth. Pre-cooked goods from the refrigerated shelf can usually be cut directly and heated in the pan.
The pan was not hot, the slices were moist or were turned too early. Only turn when a browned underside has formed.
A green leaf salad with sour vinaigrette is the classic counterpole to butter and onions. Swabian potato salad also fits well.
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