Authentic German Onion Pie Schwabischer Zwiebelkuchen Recipes
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
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
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. This recipe is from All Recipes.
Provided by CookingONTheSide
Categories Pork
Time 2h
Yield 10-12 serving(s)
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 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.
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