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Zwiebelkuchen ( Southwest German Onion Cake)

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“This is a traditional late summer early fall snack, usually served with 'new wine'. It is not a sweet cake, but a nice hearty fall weather dish. I got this off a German website and translated it into English. This recipe is very good, and you will not be disappointed! Good for a potluck, or even a party snack.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dough:
  2. 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.
  3. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
  4. Cover and keep in a warm place for twenty minutes until the dough rises.
  5. Preheat the oven to 225°C.
  6. Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
  7. This should take about 10-15 minutes.
  8. In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
  9. 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.
  10. 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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