Onion Tart - Zwiebelkuchen

by Joachim Gabel
(Steinheim, Baden-Wurrtemberg, Germany)

Zwiebelkuchen

Onion Tart

Ingredients:

4,4 oz all purpose flour

¼ package yeast (about 0.35 oz)

1 tablespoon oil

1 pinch of salt

1/3 cup warm water

3.5 oz bacon

3 large onions

4 tablespoon cream or 7 oz creme fraiche (French/Alsassienne version)

2 eggs

salt

pepper

nutmeg

1 pinch of ground caraway

Instructions:

Place the flour in a bowl, push a hole. Crumble the yeast, add together with salt and beat with the water until the dough detaches from the bowl.

Roll out dough and place on a baking sheet, pull up slightly on the edge.

Cut the onions into rings and bacon into cubes. Boil in a pan with a little water until tender. Place on the dough.

Mix cream (or creme fraiche), eggs and spices. Pour over the onion-bacon mixture.

Bake in a 180° C (356° F) oven 15-20 minutes until the desired degree of browning.

Makes 4 servings.

/* Only for information, not part of the recipe!!!
Depending on a question about Zwiebelkuchen from Sheila Baker Baughman on June 14. I'll give you my recipe. It's no German original, it's self-developed (the original is with a shortcrust instead of a yeast dough) but tastes like all other onion tarts here in Germany */

German origin: Zwiebelkuchen
Categories: Baking, Baden-Wurttemberg, France

Comments for Onion Tart - Zwiebelkuchen

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Oven temp?
by: Gerhild

Joachim, your recipe sounds delicious AND easy. Thanks for sharing this with us.

I notice that the oven temperature isn't given nor the size of the baking sheet.

Would love to have those so I can make this as well. Looks so good!

Blessings,
Gerhild

Oven temperature
by: Joachim Gabel

is about 180° Celsius or 356° Fahrenheit.

======

Thanks, Joachim. I'll add that to the recipe. :)

Many Thanks
by: Sheila

Thank you so much for this recipe. I cannot wait to try it out. I had a neighbor many years ago on an Army base that made this frequently and she always saved me a piece. We both moved on and I never got her recipe. Thank you again.

Onion Tart
by: Anonymous

It is very similar to mine but I use some beat up egg whites at the end and mix it up gently with all the ingredient comes out wonderful.

==========

That sounds like a wonderful addition to the recipe.

Blessings, Gerhild

Question about quantity of flour
by: Anonymous

Would you please clarify the amount of flour? I don'the understand 4,4 oz. What is the command after the 4? What is the totalking for flour???
I am sorry, I do not understand ... round higher, if you have to .. so I understand. do you mean 4.5 oz?

=========

Hi Anonymous!

Sorry about the confusion. In German, the period is replaced with a comma ... so, the amount that Joachim wrote is actually 4.4 ounces. When I convert that, I get it to be approx. 1 cup of all-purpose flour.

Hope that helps.

~ Oma Gerhild

Baking dish
by: Katie Williams

That piece looks like it came out of a 9 1/2" pie pan.

Adjustments
by: Anonymous

There was an insufficient amount of dough for all the filling. I had to double it. Also, it is much better suited to an actual pie dish, not a baking sheet because the egg mixture spills. It was a little floury and more water was needed.

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