Recipe : Zwiebelkuchen (German onion tart)

I was lucky enough to be in Germany at the end of the wine harvesting. Batches of freshly picked grapes are made into Federweisser, which is wine that has just started to ferment. It's sweet and cloudy and very refreshing but also a bit dangerous - it totally masks the alcohol content (circa 4%). So be careful, it's quite potent!

The traditional accompaniment for Federweisser is Zwiebelkuchen, a delicious onion tart. Mr L gave me a cooking demonstration and I can honestly say, homemade is always better! 


Ingredients for the dough
  • 350g plain flour
  • half tspn salt
  • 1 pinch of sugar
  • 180ml milk, lukewarm
  • 25g fresh yeast
  • 1 egg
  • 50g softened butter
Ingredients for topping
  • 1kg of onions *yes really! cut into rings
  • 100g speck (in UK use streaky bacon)
  • 125g sour cream
  • 3 eggs
  • Pinch of pepper 
  • Pinch of nutmeg
  1. Make the dough by dissolving the live yeast into the milk. Add the sugar and a good large spoon of the flour. Cover and set aside somewhere warm for 10 minutes.  
  2. Now add the rest of your flour and knead to make your dough. Cover and keep in a warm place for a further 20 minutes so that it rises nicely.
  3. Preheat your oven to 200°C (180°C fan)
  4. Fry up your onion rings in a large saucepan with the bacon. You want them to be soft and transparent but not caramelised. This should take you about 10-15 minutes.
  5. In a separate bowl mix with a whisk the eggs, the sour cream, nutmeg and pepper.
  6. Your dough should be ready to roll out now. Place on a baking tray (one with a small edge to it is best). 
  7. Pour over your onion and bacon mixture. Spread it evenly over the tray. 
  8. Pour over your egg and sour cream mixture and bake in the oven for around 35 minutes. It should be a nice golden colour when you take it out. 
  9. Enjoy hot with a glass of Federweisser.


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