Zwiebelkuchen – German Onion Tart

Just before the summer has gone, we had a potluck picnic.

A friend of mine was going to bring red wine with her, so I  chose white summer wine. ‘Something good cold too’ needed to be prepared for Riesling. I had just learnt through my cooking that the wine goes well with heavy cream, so Zwiebelkuchen, quiche-like German onion tart immediately came to mind as it had stuck to me recently.

During my holiday in Germany last month, Federweißer (literally means ‘white feather’ in German), a fizzy alcoholic beverage fermented from freshly pressed grape juice, traditionally served with  Zwiebelkuchen  was on my ‘to-eat/drink’ list. One day at a wine tasting table, Rotwein the Foodie, who doesn’t understand any German except some words, never failed to catch the word  when the locals chatting with the winemaker mentioned ‘Federweißer’. Unhesitatingly she asked the winemaker in expectation.

“Too early!!”

was his reply, sad to say. Actually, in some German wine regions, people enjoy the combination in autumn, normally in September and October – just before the fermented grape juice turns to be wine in wine making process, and mid-August was not the right time yet unfortunately. 😦

So Zwiebelkuchen was missed out of the list as well – one of the regrets I left undone in Germany. Anyway, the Riesling (fresh and slightly fizzy white wine) and the Zwiebelkuchen matched well and turned out to be more than the compensation, and besides, they were perfect for the picnic to farewell the summer and welcome the autumn.

Zwiebelkuchen before baking

Ingredients (for 20-22cm pie plate)

A: sour cream
180ml lukewarm heavy cream (30-40℃)     2 tbsp yogurt
(substitute: 200ml crème fraîche will work)
B: Dough
200g flour      100ml milk      40g butter, room temperature
1 tbsp sugar   ½ tsp salt    1 tsp dry yeast
C:  Filling
100g bacon, chopped
3.5 – 4 medium onions (650-700g), sliced thinly
1 – 2 tsp salt (adjust to taste; 2 tsp as appetizer for alcohol)
D:  Egg Filling
2 eggs      4 tbsp flour      1 tsp caraway seeds


 Method 

  • Sour Cream
    Stir the yogurt into the lukewarm heavy cream, and leave it in a warm place overnight or for half a day. (If you use crème fraîche, this process not required)
  • Dough
    Put Ingredient B (except milk) into a bowl, then make a well, pour in milk and bring together. Knead for 5 mins until smooth. Cover with a tea towel or clingfilm and set aside for at least 30 mins.
  • Filling
    Saute the bacon over low heat (no need to be crispy) and set aside. Then  saute the onion slowly in the bacon fat adding salt on low heat until translucent and beginning to brown. Set aside to cool.
  • Egg Filling
    Whisk the eggs and the flour together in a bowl, stir in the sour cream and caraway seeds, and put the onion and bacon in.
  • Preheat the oven 190℃
  • Roll dough out on a lined and lightly floured pie plate. Lightly prick the base of the tart with a fork, and pour the egg filling with onion and bacon mixture over the dough.
  • Put it on the lower rack of the oven and bake for 40-50 mins, or until golden brown on top.

Zwiebelkuchen by Rotwein

Oma’s Reibekuchen served at 5.00 pm every Friday is another regret, hmmmmm

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