2 hrs 10 mins
1 hr 30 mins
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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Units: US | Metric
- 1 cup milk
- 1/4 cup butter or 1/4 cup bacon fat
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg, separated
- 3 1/4 cups flour, sifted
- 1 (1/4 ounce) package yeast, softened in
- 8 teaspoons water (lukewarm)
- 1Cream butter, sugar, salt and egg yolk.
- 2Add milk alternately with flour and the softened yeast cake.
- 3Beat well and add stiffly beaten egg white.
- 4Add just enough flour to allow handling; cover and let rise until doubled.
- 5Roll dough into flat cake, large enough to fit into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
- 6Press up edges to make a slight rim.
- 7Cover and let rise until doubled.
- 8Cook onions in butter or bacon fat until translucent and tender; remove from heat.
- 9Add flour, eggs, salt and nutmeg.
- 10Turn the mixture over the kuchen dough and sprinkle bacon on top.
- 11Bake at 375F for 40 minutes or until golden and done.
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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
- Total Fat 25.0 g
- Saturated Fat 12.6 g
- Cholesterol 157.3 mg
- Sodium 476.4 mg
- Total Carbohydrate 78.5 g
- Dietary Fiber 4.1 g
- Sugars 15.0 g
- Protein 15.3 g