Zwiebelkuchen: the German tart with caramelized onions and bacon
This German onion tart, also known as Zwiebelkuchen, is a hearty specialty made with leavened dough, caramelized onions, bacon, and a creamy filling. The combination of white and red onions provides both sweetness and character, while caraway adds a subtle zest.
Ingredients · Servings 10
- 400 g of flour
- 7 g of dried baker's yeast
- 1 tablespoon of lukewarm water
- 200 ml of lukewarm milk
- 1 teaspoon of salt
- 100g of butter
- 1 tablespoon of neutral oil
- 400g of yellow or white onions
- 350g of red onions
- 200g of smoked bacon
- 1 tsp caraway seeds
- 3 eggs
- 200g of thick, full-fat crème fraîche
- 100g of light thick cream
- 1 tsp lemon juice
- 1 tablespoon of flour
- Cell
- Pepper
Method · 2 h 10 min
- Pour the yeast into the bowl of the food processor, dissolve it with the lukewarm water and let it rest for 10 minutes at room temperature.
- Add the milk and flour, then knead with the dough hook for 10 minutes.
- Add the softened butter and salt, then knead for another 10 minutes or so, until the dough pulls away from the sides of the bowl. Cover and let rise for about 30 minutes, until the dough has doubled in size.
- Peel the onions and then slice them thinly.
- Sauté the onions, bacon and caraway in oil for 15 to 20 minutes over medium-low heat, then let it cool.
- Whisk the eggs with the two creams, lemon juice, and flour. Season lightly with pepper and salt, as the bacon is already salty.
- Incorporate the onion and bacon mixture into the batter, then mix.
- Roll out the dough on a lightly floured work surface and then place it on a baking sheet lined with parchment paper. Slightly raise the edges.
- Spread the onion mixture over the pastry and let it rest for 15 minutes. Meanwhile, preheat the oven to 200°C (conventional) or 180°C (fan).
- Bake in the middle of the oven for 25 to 30 minutes, until the pastry is cooked and the top is golden brown.
- Let it cool for a few minutes, cut into slices and enjoy!
