Zwiebelkuchen

Zwiebelkuchen is a classic German-Alsatian onion tart with a creamy filling of braised onions, bacon and sour cream. Hearty, flavorful and perfect for a cozy moment at the table.

📝 Ingredients

• 250 g flour
• 1 teaspoon dry yeast
• 1 teaspoon sugar
• Pinch of salt
• 150 ml lukewarm water
• 2 tablespoons olive oil
• 800 g onions
• 2 tablespoons butter
• 150 g bacon lardons
• 200 g sour cream
• 2 eggs
• Pinch of nutmeg
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Make the dough: mix 250 g flour with 1 teaspoon dry yeast, a pinch of salt and 1 teaspoon sugar. Add 150 ml lukewarm water and 2 tablespoons olive oil and knead into a smooth dough. Cover and let rise for 45 minutes in a warm place.Meanwhile, heat 2 tablespoons butter in a large frying pan over medium heat. Add 800 g onions sliced into thin rings with a pinch of salt. Braise the onions over low heat for 25 to 30 minutes until soft and golden. Stir regularly. Let cool slightly afterwards.Fry 150 g bacon lardons in a dry pan until crispy. Drain on kitchen paper and set aside.In a bowl whisk 200 g sour cream with 2 eggs, a pinch of nutmeg, salt and pepper. Stir in the braised onions and the bacon.Preheat the oven to 200°C (conventional heat).Lightly grease your tart tin (25 cm diameter). Roll out the risen dough on a floured work surface into a round that covers the bottom and sides of the tin. Gently press the dough into the tin.Spoon the onion filling evenly over the dough. Smooth the top.Bake the Zwiebelkuchen in the middle of the oven for 30 to 35 minutes until golden and cooked through. The filling should be set and the edges lightly crisp.Let the tart rest for 10 minutes before slicing. Serve warm, in slices, optionally with a fresh green salad on the side.