Maultaschen with Caramelized Onions

Method

1. For the pasta dough, knead the flour, 2 eggs, and 1 pinch of salt in a bowl to form a smooth dough.
2. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
3. For the filling, soak the stale bread roll in the milk.
4. Thaw or wash the spinach, squeeze it well, and chop it finely.
5. Peel and finely dice 1 onion.
6. Heat 1 tbsp butter in a pan and sauté the diced onion until translucent.
7. Add the minced meat and brown it until crumbly, then let the mixture cool.
8. Place the squeezed bread roll, chopped spinach, browned minced meat, 1 egg, and parsley in a bowl.
9. Season the filling generously with salt, pepper, and grated nutmeg, and mix everything well.
10. On a floured surface, roll out the pasta dough very thinly into a rectangle (approx. 40x30 cm).
11. Spread the filling evenly over one half of the dough, leaving a border of about 1 cm.
12. Fold the other half of the dough over the filling and press the edges firmly, pushing out any air bubbles.
13. Cut about 8-10 Maultaschen with a pastry wheel or knife and press the edges firmly again.
14. Heat the vegetable broth in a large pot, but do not let it boil.
15. Poach the Maultaschen in batches in the hot broth for about 10-12 minutes until they rise to the surface.
16. For the caramelized onions, peel the remaining 2 onions, halve them, and cut them into fine rings.
17. Heat 2 tbsp butter in a pan and fry the onion rings over medium heat until golden brown and slightly caramelized, stirring occasionally.
18. Remove the cooked Maultaschen from the broth, drain them, and arrange them on plates.
19. Finely chop the chives. Top the Maultaschen with the caramelised onions and chives and serve immediately.