German > Savory > Onions

Zwiebelkuchen Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 4 large onions, thinly sliced
- 4 slices of bacon, chopped
- 2 eggs
- 1 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg

Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Large skillet
- Mixing bowl
- Whisk

Step-by-Step Instructions:

1. In a mixing bowl, combine flour and salt. Add chilled and cubed butter and mix until the mixture resembles coarse crumbs.

2. Gradually add cold water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. Roll out the chilled dough on a floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork.

5. In a large skillet, cook bacon until crispy. Remove the bacon and set aside.

6. In the same skillet, sauté onions until they are caramelized and golden brown. Add the cooked bacon and mix well.

7. In a mixing bowl, whisk together eggs, sour cream, salt, pepper, and nutmeg.

8. Spread the onion and bacon mixture over the tart crust. Pour the egg mixture over the onions.

9. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.

10. Let the Zwiebelkuchen cool for 10 minutes before slicing and serving.


Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 365
Fat: 25g
Carbohydrates: 25g
Protein: 8g
Sodium: 420mg
Sugar: 4g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Greek yogurt can be used instead of sour cream.
- Vegetarian bacon can be used instead of regular bacon.

Variations:
- Add sliced mushrooms to the onion mixture.
- Top the Zwiebelkuchen with grated cheese before baking.
- Use a mix of different onions, such as red onions and shallots.
- Add fresh herbs, such as thyme or rosemary, to the egg mixture.

Tips and Tricks:
- Make sure the butter is chilled before mixing it with the flour to achieve a flaky crust.
- Caramelize the onions slowly over low heat to bring out their sweetness.
- Let the Zwiebelkuchen cool for a few minutes before serving to allow the filling to set.

Storage Instructions:
Store leftover Zwiebelkuchen in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the Zwiebelkuchen in the oven at 350°F for 10-15 minutes or until heated through.

Presentation Ideas:
Serve the Zwiebelkuchen on a platter with fresh herbs and sliced tomatoes.

Garnishes:
Garnish the Zwiebelkuchen with chopped fresh parsley or chives.

Pairings:
Zwiebelkuchen pairs well with a crisp green salad and a glass of white wine.

Suggested Side Dishes:
Serve the Zwiebelkuchen with roasted vegetables or a side of sautéed spinach.

Troubleshooting Advice:
If the crust is too dry, add a little more water to the dough. If the filling is too runny, bake the Zwiebelkuchen for a few more minutes.

Food Safety Advice:
Make sure the onions are cooked thoroughly to avoid any risk of foodborne illness.

Food History:
Zwiebelkuchen is a traditional German dish that originated in the region of Swabia. It is typically served during the fall and winter months and is often enjoyed with a glass of Federweißer, a young wine.

Flavor Profiles:
Zwiebelkuchen has a savory and slightly sweet flavor from the caramelized onions and nutmeg.

Serving Suggestions:
Serve the Zwiebelkuchen warm or at room temperature as a main dish or appetizer.

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Region: German

Taste: Savory, Oniony, Rich, Tangy, Sweet, Aromatic