Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, schwäbisch zwiebelkuchen (southern german onion tart). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
A traditional savory tart from southern Germany, packed to the brim with soft, sweet onions and bacon. This tart is covered in a white sauce made with Background: I used to hate onions as a kid so wouldn't go anywhere near Zwiebelkuchen when I lived in Germany. Now that I'm over my onion.
Schwäbisch Zwiebelkuchen (Southern German Onion Tart) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Schwäbisch Zwiebelkuchen (Southern German Onion Tart) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook schwäbisch zwiebelkuchen (southern german onion tart) using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Schwäbisch Zwiebelkuchen (Southern German Onion Tart):
- Get 300 grams flour
- Get 1 tsp active dry yeast
- Get 1 tsp sugar
- Take 1/2 tsp salt
- Take 3 tbsp vegetalbe oil or melted butter
- Take 1 egg
- Make ready 1/2 cup warm water (120 ml)
- Take 4 slice bacon
- Make ready 3-4 medium onions (about 700 g or 1.5 lbs)
- Make ready 1/2 cup sour cream (120 ml)
- Take 1 egg
- Get 2 tsp caraway seeds
- Get 1/2 tsp spicy paprika (optional)
- Make ready 1 pinch black pepper
You'd like to prepare typical German food? We show you how can make German Onion Tart (Zwiebelkuchen) yourself easily. For more information about living and. The German Onion Tart or "Zwiebelkuchen" is a popular dish of the South.
Steps to make Schwäbisch Zwiebelkuchen (Southern German Onion Tart):
- In a large bowl, mix flour, yeast, sugar, and salt. Add the oil/butter, first egg and warm water. Mix until dough starts to form a moist ball.
- Remove dough from bowl and knead for a few minutes on a floured surface. When it's smooth and soft, return to bowl, cover with plastic wrap and let rest in a warm place for 30 minutes.
- Meanwhile, cube the bacon and slice onions into thin rings. Heat some oil in a large frying pan and add onions and bacon. Briefly saute on medium-high then turn to low heat and let cook for 15 minutes, until very soft.
- In a small bowl, beat another egg and mix with the sour cream, caraway seeds, a pinch of salt and pepper, and paprika if using. Set aside.
- Preheat oven to 200°C/400°F (For convection oven 180°C/350°F). Grease a large baking pan (or pizza pan, or 2 pie dishes). Role out dough to the size of the pan.
- Place on pan and form edges around outside.
- Spread the cooked onions and bacon evenly over the dough. Pour over the sour cream sauce and sprinkle with a bit of salt & pepper.
- Bake Zwiebelkuchen on middle rack for 30-40 minutes or until golden brown (though keep an eye on it after 20-25 minutes. Depending on your oven, it could be done sooner!).
- You can make a round one too, like pizza!
This local specialty is often served with "first wine" in October. The first wine is called "Suesser" or "Sauser" or in the Rhineland "Federweisser". Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee.
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