German Zwiebelkuchen
Serves 6
Easy
Total time:
Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine").
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For the dough
- * 25 g fresh yeast
- * 1/4 liter lukewarm milk
- * 375 g flour
- * 60 g butter
- * 1 egg
- * 1/8 teaspoon salt
- * 1/8 teaspoon sugar
For the topping
- * 1 kg onion, peeled and cut into rings
- * 150 g raw bacon, diced
- * 500 g creme fraiche
- * 4 eggs
- * 1/8 teaspoon pepper
- * 1/8 teaspoon nutmeg
Method
step 1
For the dough:step 2
Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.step 3
Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.step 4
Preheat the oven to 200°C.step 5
Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.step 6
This should take about 10 minutes.step 7
In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.step 8
Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.step 9
Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
