Zwiebelkuchen ( Southwest German Onion Cake)

Recipe by TJW2725
READY IN: 1hr 15mins




  • For the dough:
  • 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.
  • Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
  • Cover and keep in a warm place for twenty minutes until the dough rises.
  • Preheat the oven to 225°C.
  • Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
  • This should take about 10-15 minutes.
  • In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
  • 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.
  • 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.