Best German Onion Cake Recipes
ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)
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.
Provided by TJW2725
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the dough:.
- 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.
- Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
- Cover and keep in a warm place for twenty minutes until the dough rises.
- Preheat the oven to 225°C.
- Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
- This should take about 10-15 minutes.
- In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
- 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.
- 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.
Nutrition Facts : Calories 864.1, Fat 56.6, SaturatedFat 30.5, Cholesterol 313.6, Sodium 450.1, Carbohydrate 69.7, Fiber 5.2, Sugar 7.6, Protein 20.3
GERMAN ONION CAKE
Steps:
- For the dough:. 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. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball. Cover and keep in a warm place for twenty minutes until the dough rises. Preheat the oven to 450°f. Sautée the onion rings with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized. This should take about 10-15 minutes. In a seperate bowl, mix eggs, creme fraiche, cheese, nutmeg, and pepper together with a whisk until well incorporated and smooth. 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. Pour the egg-creme-cheese mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
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