Zwiebelkuchen ( Southwest German Onion Cake) |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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. This recipe is very good, and you will not be disappointed. Good for a potluck, or even a party snack. Ingredients:
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 |
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.
|
|