Zwiebelkuchen
Zwiebelkuchen is a traditional German onion pie from the Swabian region. It's a savory dish made with a yeast dough covered with onions, bacon, cream, and caraway seeds.
Ingredients - Serves 8
- Caraway seeds - 1 teaspoon
- Eggs - 3
- Heavy cream - 1 cup
- Bacon - 200 grams, diced
- Onions - 4 large, thinly sliced
- Butter - 1/4 cup, melted
- Salt - 1/2 teaspoon
- Flour - 2 cups
- Warm water - 1/4 cup
- Sugar - 1 teaspoon
- Yeast - 1 packet
Let's Get Started
- In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until foamy, about 10 minutes.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a dough forms, then knead on a floured surface until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 375°F (190°C). Roll out the dough and press it into a pie dish.
- In a large pan, cook the onions and bacon over medium heat until the onions are soft and the bacon is crispy. Remove from heat and let cool.
- In a bowl, whisk together the heavy cream, eggs, and caraway seeds. Stir in the onion and bacon mixture. Pour this mixture over the dough in the pie dish.
- Bake for 30-40 minutes, or until the filling is set and the crust is golden. Let cool slightly before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 5g
