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    You are in: Home / Recipes / Zwiebelkuchen - Onion Cake Recipe
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    Zwiebelkuchen - Onion Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hr 30 mins

    40 mins

    Molly53's Note:

    Zwiebelkuchen is slightly different depending upon the area of the country you're in, but all of them are absolutely tasty. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you like, make the dough in your bread machine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Kuchen

    Topping

    Directions:

    1. 1
      Cream butter, sugar, salt and egg yolk.
    2. 2
      Add milk alternately with flour and the softened yeast cake.
    3. 3
      Beat well and add stiffly beaten egg white.
    4. 4
      Add just enough flour to allow handling; cover and let rise until doubled.
    5. 5
      Roll dough into flat cake, large enough to fit into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
    6. 6
      Press up edges to make a slight rim.
    7. 7
      Cover and let rise until doubled.
    8. 8
      Cook onions in butter or bacon fat until translucent and tender; remove from heat.
    9. 9
      Add flour, eggs, salt and nutmeg.
    10. 10
      Turn the mixture over the kuchen dough and sprinkle bacon on top.
    11. 11
      Bake at 375F for 40 minutes or until golden and done.

    Ratings & Reviews:

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    Nutritional Facts for Zwiebelkuchen - Onion Cake

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 599.7
     
    Calories from Fat 225
    37%
    Total Fat 25.0 g
    38%
    Saturated Fat 12.6 g
    63%
    Cholesterol 157.3 mg
    52%
    Sodium 476.4 mg
    19%
    Total Carbohydrate 78.5 g
    26%
    Dietary Fiber 4.1 g
    16%
    Sugars 15.0 g
    60%
    Protein 15.3 g
    30%

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