Zwiebelkuchen ( Southwest German Onion Cake)

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: 1 hr 15 mins
• 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.