Spaetzle with Caramelized Onions

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A great way to use leftover ham is by making a German-style spaetzle dish. Ham, caramelized onions, sweet peppers, and Brussels sprouts are lightly coated with a creamy dill sauce.

2 large onions, cut into thin wedges (2 cups)
2 tablespoons butter or margarine
1 cup yellow, orange, and/or red sweet pepper cut into bite-size strips
4 teaspoons packed brown sugar
1 tablespoon cider vinegar
1/3 cup chicken broth
1/3 cup half-and-half or light cream
1 tablespoon snipped fresh dill
1/8 teaspoon ground black pepper
4 ounces dried spaetzle or kluski-style egg noodles
2 cups halved Brussels sprouts
1 cup cooked lean boneless pork or ham cut into bite-size strips  

1. Cook onion in hot butter in a covered large skillet over medium-low heat for 13 to
15 minutes or until onion is tender. Uncover; add sweet pepper, brown sugar, and vinegar. Cook and stir over medium-high heat for 4 to 5 minutes or until onion is golden. Stir in the broth, half-and-half, dill, and black pepper. Boil gently until mixture is thickened.
2. Meanwhile, cook spaetzle according to package directions, adding Brussels sprouts
to the water with the spaetzle. Drain; return pasta and sprouts to pan. 

3. Add caramelized onion mixture and pork to saucepan. Cook and stir over low heat
until spaetzle are well coated and mixture is heated through. Makes 4 servings. 

Source:  Better Homes & Gardens

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