Zwiebelkuchen (Savory Bacon-and-Onion Tart)


Zwiebelkuchen is an onion pie from south-central Germany. It is especially popular in the fall, when winemakers open a BasinWirtschaft in their barn or garage or winery. They serve the new wine,which is very sweet and fresh zwiebelkuchen.  The combination of the onions and the ‘green’ wine can have explosive consequences later on, handwise the suggestion to add caraway seeds for better digestion;) German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon. It is one of my favorite things along with the new sweet wine in fall:) Even when it’s just at home and not in a winery:)

  • yield: Makes one 10-by-16-inch loaf
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

(Optional, but recommended for better digestion: half a teaspoon of caraway seeds)

For the dough:.
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.
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.
Preheat the oven to 225°C.
Sautée the onion’rings’ with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
This should take about 10-15 minutes.
In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
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.
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.


~ by Colorful Soul on 02/22/2014.

2 Responses to “Zwiebelkuchen (Savory Bacon-and-Onion Tart)”

  1. I enjoyed this post. I plan to spend time in Germany this summer learning about the cuisine, and am trying to get a head start!

  2. Hello, this cake looks great! I have a recipe like this on my blog for this cake but it is very different. I hope we can stay in touch to exchange German recipes in the future.

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