Serve as a meal with a salad or as a delicious brunch choice!
· 250 grams all-purpose flour
· 55 grams butter
· 3.5 grams active dry yeast
· 1 teaspoon salt
· 1 teaspoon sugar
· 155 milliliters milk lukewarm
· 500 grams yellow onions
· 55 grams butter plus some more for greasing the baking pan
· 1 Tablespoon all-purpose flour
· 2 large eggs
· 100 milliliters heavy cream
· 2 slices thick-cut bacon cut into little strips or cubes
. caraway seeds optional
1. Dissolve the dried yeast and sugar in some of the warm milk and allow to sit until bubbly, about 5 minutes.
2. Add the remaining dough ingredients and knead for 5 minutes. Cover the bowl and allow the dough to rise in a warm spot until doubled in size, 1 ½ to 2 hours. In the meantime, butter your quiche pan or baking dish.
3. Press down the dough evenly in baking pan using your hands and fingers - no tools needed! Set aside while you prepare your filling. Note: The quiche pan we are using has a 9.5-inch diameter, but if yours is larger, your Zwiebelkuchen just won't be quite as tall.
4. On medium heat, cook the onion rings with the butter until they are clear and soft. This can take 10 minutes or longer. Take care not to brown the onions. Add the flour and let the mixture cool down. Season with a good amount of salt.
5. Whisk together the eggs and cream and add it to the cooled-down onion mixture.
6. Add the filling to the baking dish and add the cut-up bacon (and sprinkle with caraway seed if desired). Bake on the middle rack at 390° F (200° C) for 35 to 45 minutes. Gentle wiggle your baking dish. The middle should not shake when it's ready.
7. Allow cooling for at least 10 minutes before serving. Serve warm with Federweißer or Riesling. Guten Appetit!
Source: “Onion Pie (Zwiebelkuchen)”. Recipe. www.dirndlkitchen.com. N.p. 25 Oct. 2023. Web. 30 Aug. 2023.
By Recipe Contributor
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