Roast onions until golden brown
Onion rings take time to turn sweet and even brown over medium to low heat. Frequent heavy heating burns only the edges.
German Recipe
Maultaschen with butter and onions
Fry the onion rings in butter until golden brown. Cut the Maultaschen into thick slices. Brown the Maultaschen in oil on both sides. Pour the onions and butter over the Maultaschen. Serve with chives and salad.
Total time
35 min
Calories
560 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to cut Maultaschen
Brown the Maultaschen in oil on both sides. Pour the onions and butter over the Maultaschen. Serve with chives and salad.
Quick Dinners
Dinner
German Recipes
Pasta
Recipe
Maultaschen with butter and onions
Fry the onion rings in butter until golden brown. Cut the pockets into thick slices.
Ingredients
4 servings
Method
-
1
Brown onions
Fry the onion rings in butter until golden brown.
-
2
Cutting Maultaschen
Cut the Maultaschen into thick slices.
-
3
Sauté
Brown the Maultaschen in oil on both sides.
-
4
Smacking
Pour the onions and butter over the Maultaschen.
-
5
Serve
Serve with chives and salad.
Kitchen know-how
Tips for Maultaschen with butter and onions
Fry the slices dry.
Pat moist slices dry and place them in the hot pan with a distance. This will create a crust instead of the Maultaschen just steaming.
Onions and Maultaschen separate lead
Remove the finished roasted onions from the pan and return them only at the end, leaving them soft and crispy and not dark or bitter.
Variations
How to adapt this recipe
Gently heat the Maultaschen in broth and serve uncut on plates. Add brown butter and plenty of roasted onions.
Pour two whisked eggs over the browned slices of onion and let them rest over a low heat.
Nutrition per serving
560kcal
52.0 gCarbohydrates
24.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Maultaschen with butter and onions
Peeling means pouring or twirling hot fat, often butter, and browned onions. The pockets can be served whole or sliced.
Let raw homemade Maultaschen simmer 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 damp or turned too early, and only turn when a browned underside has formed.
A green leaf salad with sour vinaigrette is the classic antidote to butter and onions. Swabian potato salad also works well.
Keep cooking