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1
Combine the ingredients for the dough.
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2
Note: German onions are much smaller than Japanese onions, so adjust by using half an onion.
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3
Halve the onion horizontally and slice into rings.
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4
Saute the onions with oil.
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5
Cube the bacon (or ham).
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6
If using bacon, do not fry.
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7
Roll out the dough so that the area is slightly larger than the pan.
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8
If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel.
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9
Once the onions have cooled, scatter on top of the rolled dough.
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10
Combine the bacon and cheese, then scatter on top of the onions.
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11
Swirl in the combined mixture of heavy cream and egg yolk on top.
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12
Let rise at 50C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing).
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13
If you have a proofing setting on your oven, do so at 40C (I go by the method shown above, since the lowest heat setting on my oven is 50C).
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14
The dough looks like this after 15 minutes.
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15
Bake at 200C for 30 minutes, and it's done.
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16
Cut and serve the Zwiebelkuchen.
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17
I served with a pink tinted glass of Federweisser.
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18
It's also good served with a chilled white wine.
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19
This is baked in a 18 cm cake pan.
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20
I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk.
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21
I've also tripled the recipe and baked it on a baking tray.
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22
I also used the entire egg instead of just the yolk.
