Grandpas Onion Kuchen German Recipes

QUICK ONION KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
• Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
• Bake in the preheated oven 25 to 30 for minutes, or until filling is set.

GERMAN ZWIEBELKUCHEN (ONION PIE)

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.

GRAMPA'S GERMAN-STYLE POT ROAST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)

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.

GERMAN ONION PIE (ZWEIBELKUCHEN)

Steps:

• Preheat oven to 400º F.
• Saute bacon.
• Drain most of the fat from the pan.
• Add the onions and saute until clear.
• Do not brown.
• Set aside to cool.
• Beat the eggs and sour cream together in a medium-sized bowl.
• Sprinkle the flour over the top and beat it into the sour cream mixture.
• Stir in the salt and pepper.
• Prick the bottom of the pie shell several times with a fork.
• Spread the onions and bacon over the bottom of the pie shell.
• Pour the sour cream mixture over the top.
• Bake for 15 minutes.
• Reduce heat to 350ºF.
• and bake for another 15 minutes or until pie is nicely browned.
• Serve hot!

GERMAN ZWIEBELKUCHEN

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 200°C.
• Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
• This should take about 10 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.