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German Zwiebelkuchen

By sven-ian (GoodFood Community)
A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
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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Ingredients

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.

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A star rating of 4.5 out of 5.2 ratings
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