Zwiebelkuchen (German pronunciation: [ˈt͜sviːbl̩ˌkuːxn̩], lit. 'onion cake') is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough.[1] It is not to be confused with Flammkuchen, a similar dish that is more dry.
 Zwiebelkuchen in a sheet pan | |
| Type | Pie |
|---|---|
| Place of origin | Germany |
| Main ingredients | Yeast or leavened dough, onions, bacon, cream, caraway seeds |
History
editMost of Zwiebelkuchen's history is unknown, but has been mentioned as early as the 19th century and originates from Baden-Württemberg.[2]
Zwiebelkuchen is a favored autumn dish commonly enjoyed at wine festivals. It is particularly popular in Germany's wine-producing regions, including Thuringia, Palatinate, Hessia, Franconia, Swabia, Alsace, and the Rhine and Moselle areas. People enjoy drinking "neuer Wein" with it. "Neuer Wein" is slightly fermented grape juice, before the squeezed grapes turn into proper wine to be bottled. [3]
Preparation
editInstant yeast and sugar are combined with lukewarm milk and left to sit for 10 minutes. In a separate bowl, flour and salt are mixed together, followed by the addition of the yeast-milk mixture and vegetable oil. The resulting dough is kneaded for 5 minutes. The dough is then placed in a large, greased bowl, which is coated with cooking oil or nonstick spray. The bowl is covered with aluminum foil and placed in a warm environment for 45 minutes. Alternatively, plastic wrap or a kitchen towel can be used for covering.[3]
Onions are peeled and sliced into thin rings, while bacon is cut into cubes. Vegetable oil is heated in a frying pan, and the bacon cubes are cooked until crispy. Once the bacon is crisp, the sliced onions are added to the pan. The heat is then reduced to low or medium, allowing the onions to cook until translucent.[3]
Eggs and sour cream are placed in a bowl to be mixed and added to the onion-bacon mix, then seasoned with pepper, salt, and caraway seeds. The oven is preheated to 200 °C, and the baking tray is greased with butter to prepare for the oven. Upon the dough rising, it's kneaded again on flour before being rolled into a thin rectangular shape. It's then lifted in the baking form and the corners are pressed into, creating rims. The onion mixture is spread over the yeast base and baked in the oven for 35 minutes. After baking, the dish is left to cool slightly before serving. Optional garnishing with freshly chopped chives adds a final touch.[3]
See also
edit- Flammkuchen, similar Alsatian and south-western German dish
- List of onion dishes
References
edit- ^ Kimberly @ The Daring Gourmet (15 October 2013). "Zwiebelkuchen (German Onion Pie)". The Daring Gourmet. Retrieved 29 January 2015.
- ^ Fulson, Gerhild. "Zwiebelkuchen Recipe: German Caramelized Onion Tart". Tour My Germany Travel Guide: Discover the Best of Germany. Retrieved 29 July 2024.
- ^ a b c d Sinden, Marita (17 September 2023). "Authentic Zwiebelkuchen (German Onion Cake)". My Dinner. Retrieved 29 July 2024.
External links
edit- Recipe for a Mainzer Zwiebelkuchen (German) Archived 19 October 2016 at the Wayback Machine
- Recipe for a Quiche-like Zwiebelkuchen (German)
Media related to Zwiebelkuchen at Wikimedia Commons
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