• Egg
  • Olive Oil
  • Flour
  • Rye
  • Garlic
  • Onion
  • Butter

Just–in–Thyme Onion Sauce with Dumplings


  • Cooking Time:

  • Prep Time:

  • About:


  • Makes about 10 Dumplings:

  • Rye Dumplings
  • 1 large Egg
  • 2.25 tsp Olive Oil
  • 75 ml Water
  • 150 g Rye Flour
  • .5 tsp Baking Powder
  • .75 tsp Salt
  • .25 tsp Garlic Powder
  • 2 tsp Onions (cooked)
  • .5 tsp Dried Thyme
  • .125 tsp Turmeric Powder
  • 10 g Flour
  • Onion Gravy
  • 115 g Onion
  • 10 g Butter
  • .125 tsp Sugar
  • .125 tsp Salt
  • 1.125 tsp Flour
  • 200 ml Water
  • .25 tsp Broth (powder)
  • .25 tsp Soy Sauce
  • 1 whole Bay Leaf
  • .125 tsp Dried Thyme
  1. Directions:

  2. To make Roggenmehl Dumplings:
  3. Peel the onions (115 g), cut in half and dice into small pieces. Heat 2.25 tsp oil and in a saucepan (over medium heat). Add just 2 EL onions and mix well. Boil the onions over medium-low heat in 10 minutes. A bit brown is actually good, because that means that caramelization is happening!
  4. Put the cooked onions in a bowl and add all remaining dumpling ingredients* and mix well. (* If using German baking powder, eg Dr. Oetker, use a double amount of baking powder.)
  5. For the onion gravy:
  6. Heat 10 g butter in a saucepan (medium heat). Add the remaining chopped onions and mix well. Cover with a lid and simmer the onions in medium low heat for 10 minutes.
  7. Now caramelize the onions (for the sauce): Over medium heat, season the onions with sugar and salt (both .125 teaspoons respectively) and mix thoroughly. Cook in the open pan, stirring occaisonally. Fry the onions until the onion juice is almost gone and the onions are very brown and well browned. (That will take about 30 minutes to happen.) Now add the flour at medium-low heat and briefly sauté to form a very dark brown paste. Cook for another 2-3 minutes, stirring constantly.
  8. Gradually add the 200 ml of water and scrape off the cooked onion pieces from the bottom of the pot. Add vegetable bouillon, soy sauce, bay leaf and thyme. Bring to a boil and simmer over low heat for about 10-15 minutes.
  9. To cook the dumplings:
  10. Make small 25 g dumplings with damp hands. Add more flour if the dough is too sticky.
  11. Leave dumplings in cold salted water for about 5 minutes. Stir the dumplings around. Bring to a boil and then immediately reduce the heat to the lowest level (stir the dumplings around once again) and simmer for 15 minutes in boiling water (do not boil now!). The dumpling should float on top and not fall apart. Next take the dumplings out of the water. Serve with the onion sauce.