Zwiebelkuchen ( Southwest German Onion Cake)

Submitted by TJW2725

"This is a traditional late summer early fall snack, usually served with 'new wine'. It is not a sweet cake, but a nice hearty fall weather dish. I got this off a German website and translated it into English. This recipe is very good, and you will not be disappointed! Good for a potluck, or even a party snack."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6

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

directions

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 225°C.
6. Sautée 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.

Reviews

[Simon D.]

I made this recipe and it turned out very tasty. Thanks to the comments I was careful with the amount of creme fraiche and only used half the amount stated in the recipe. I also added some salt to the topping thanks to the recommendations. I made my onion cake vegan replacing the butter with coconut oil, the creme fraiche with soy cooking creme and the milk with soy milk. Oh... and I skipped the bacon. Everyone loved it. Only comment I have is that the dough around the edges and especially the corners can come out quite thick. Be careful to keep it thin as the dough rises during baking. Thank you for this recipe. I will definitely make it again.

 

[Jostlori]

I had a hard time with this recipe due to the measurements. I tried my best with several metric conversion websites, but the proportions were a bit off. Still, it was a nice hearty dish. The bacon added a very good touch. The egg/creme fraiche sauce was good although it made way too much. Next time, will cut down on the sauce and add a bit more seasoning. This is very much like a pizzaladiere. Thanks for posting!!!

 

[Lillianh88]

My German BF and I made this together it was Amazing! We found some PHILADELPHIA Cooking Creme and he says it is just the same as the creme fraiche :) we used 2 packages.

 

[Isaacs Muddy]

I can't follow this recipe because the measurements are not in teaspoons, tablespoons and cups. Sorry, I don't understand .08 of a lb. Please translate this into American measurements, because I need to make this onion cake.

 

[Dreamer in Ontario]

Made this last night. I couldn't find creme fraiche and used sour cream instead. It came out tasting great.