SWISS ONION CAKE (ZWIEBELKUCHEN)
Make and share this Swiss Onion Cake (Zwiebelkuchen) recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry dough ingredients into bowl; cut in butter. Add milk, a tablespoon at a time, tossing just until flour is dampened. Gather into ball. Pat 2/3 of dough in bottom of 8-inch round cake pan. Bake at 425 degrees until lightly browned, about 15 minutes. Cool on rack and turn oven down to 325 degrees.
- Meanwhile, fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Combine remaining filling ingredients with bacon and onion.
- Pat remaining dough around edge of cooled pan. Pour filling into crust. Bake at 325 degrees until almost set, about 20 minutes. Let stand 10 minutes. Cut into wedges and serve.
GERMAN ZWIEBELKUCHEN (ONION PIE)
Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!
Provided by Bill Whitford
Categories World Cuisine Recipes European German
Time 2h
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
- Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g
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.
Provided by TJW2725
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 864.1, Fat 56.6, SaturatedFat 30.5, Cholesterol 313.6, Sodium 450.1, Carbohydrate 69.7, Fiber 5.2, Sugar 7.6, Protein 20.3
AUTHENTIC GERMAN ONION PIE (SCHWABISCHER ZWIEBELKUCHEN)
By request, the REAL German onion pie, Schwabisher version. The other one is Frankischer. Translated from the original German. Recipe from my German husband's family. Served with "early wine" during harvest season.
Provided by Polar Bear
Categories Pie
Time 2h
Yield 16 slices
Number Of Ingredients 14
Steps:
- Put flour into a bowl, add sugar, make a dent in the middle where you put the yeast.
- Add the sugar and a little of the milk and mix well.
- Let the dough rest for 15 minutes (cover bowl with towel).
- Add the rest of the milk and mix well again.
- Let rest for another 30 minute.
- Roll dough and put on a baking plate.
- Make a raised edge of the dough.
- For the topping: fry the ham in butter.
- Add the sliced onions and fry until they are soft and glassy.
- Mix eggs with pepper, salt, sour cream and cummin/nutmeg.
- Add to the onions.
- Put everything ontop of the dough.
- Bake for 30 min at 190°C.
Nutrition Facts : Calories 210.3, Fat 8.8, SaturatedFat 5, Cholesterol 57.3, Sodium 203.9, Carbohydrate 26.6, Fiber 2, Sugar 3.6, Protein 6.6
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- Dissolve the yeast in the warm milk and let stand for 5 minutes. Place the flour and salt in a food processor and make a well in the center. Add the butter and pour the milk mixture over. Using a dough hook, knead the dough on the “bread” setting for about 6 minutes. Add more milk or flour as needed. Form the dough into a ball, spray the same bowl with oil oil, cover loosely with plastic wrap, and let the dough rise in a warm place until nearly doubled in size. (I usually turn the oven on 350 degrees F for about 1 minute just until it’s a warm, turn it off, and let the dough rise in the oven).
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