Zwiebelkuchen ( Southwest German Onion Cake) Recipe

Name: Zwiebelkuchen ( Southwest German Onion Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the dough:
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.
3
Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
4
Cover and keep in a warm place for twenty minutes until the dough rises.
5
Preheat the oven to 225u00b0C.
6
Sautee the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
7
This should take about 10-15 minutes.
8
In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
9
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.
10
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.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the dough, 25 g fresh yeast, 1/4 liter lukewarm milk, 375 g flour, and more.

Yes, Zwiebelkuchen ( Southwest German Onion Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zwiebelkuchen ( Southwest German Onion Cake)

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