What is Zwiebelkuchen?
Zwiebelkuchen is a quiche like onion cake.
Zwiebelkuchen is a German speciality from the South of Germany – Swabia.
The cake is usually served in autumn with a glass of the new wine that just barely started to ferment.
- 2 cups all-purpose flour
- 3.5 tbsp. soft butter
- 1.5 tsp. yeast
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 cup milk lukewarm
- 2.5 pounds onions
- 16 oz. bacon thick cut
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 4 eggs
- 1/3 cup heavy whipping cream
- 3/4 cup sour cream
- 1 tbsp. coarse Kosher salt
- 1 tsp. coarse black pepper
- 1 tsp. caraway seeds
- 2 tbsp. cold butter
- Add flour to a large bowl, form a well and add sugar, yeast, and half of the warm milk.
- Mix ingredients in the well gently, cover with a clean kitchen towel and allow to sit for about 10-15 min.
- Add salt and rest of the milk. Knead for about 5 min. on low speed.
- Add soft butter and knead until the dough is soft and elastic.
- Cover with a clean kitchen towel and allow to proof for about 1 hour.
- Butter a springform pan (9-inch) and place the dough into the pan. Spread out evenly to cover the bottom and pull up on the sides to form a rim. Leave about ½ inch from the top.
- Let proof in pan for another 30 min. to 1 hour.
- In the meantime, finely cube the onions and bacon.
- Fry in butter until translucent over medium low heat. Make sure to stir constantly to avoid browning.
- Sprinkle the bacon-onion mix with flower, mix well and set aside to cool down.
- In a large bowl whisk the eggs.
- Add heavy whipping cream and sour cream and mix well.
- Add the cooled down onion-bacon mixture to the bowl.
- Salt and pepper to taste and mix well.
- Pour mixture on top of the dough and sprinkle with caraway seeds.
- Cut the 2 tbsp. of cold butter into very thin slices and spread evenly on top of the cake.
- Bake in pre-heated oven for 40-50 min at 400F.
- Serve hot or lukewarm.
Onion cake tastes best lukewarm.
Serve with a side salad and a glass of Feiderweißer or white wine.