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
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.
ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)
German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 10-by-16-inch loaf
Number Of Ingredients 13
Steps:
- Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
- Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
- Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
- Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
- Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.
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
Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine").
Provided by sven-ian
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
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.
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GERMAN ONION PIE (ZWIEBELKUCHEN RECIPE) + STEP BY STEP …
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4.9/5 (34)Total Time 2 hrs 45 minsCategory Beer Garden MenuCalories 361 per serving
- YEAST DOUGH1. In the bowl of a stand up mixer combine the yeast with the sugar and about half of the milk. Stir and let activate in a warm place. Anywhere from 5 to 20 mins, as necessary.
- 2. Attach the dough hook to mixer, add flour, salt and the rest of the milk to the activated yeast. Knead on low for a minute, then stop and add the butter. Knead again until a soft dough ball forms. Cover with plastic wrap and let rise in a warm spot, until doubled in size.
- 3. On a clean, lightly floured surface roll the dough into a round or rectangular shape sized to fit your baking dish. (Use a 9-10 inches diameter round dish or 9x9 square or about 9x10 rectangular dish).
- Filling1. In a pan over medium heat cook the diced bacon until it renders most of its fat. Remove to paper towel lined plate and let it cool down. Discard excess rendered fat from the pan, leave a coating or so.
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5/5 (29)Estimated Reading Time 5 minsServings 6Calories 398 per serving
- 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).
- Fry up the bacon. When the bacon is done add the onions to it along with 2 tablespoons of butter. Reduce the heat and let the onions slowly caramelize to a nice golden brown, about 30-40 minutes. Remove from heat and allow the mixture to cool.
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