Zwiebelkuchen/ onion cake
by Julia Hanigk
The so-called onion cake is a traditional German food from Rhineland-Palatinate. The savoury cake is best compared to Quiche Lorraine and consists of a yeast dough. It is named after its main topping: The onions.
Read further, and you'll get to know how to easily do a traditionally German dish....
What you need to do it:
For the dough:
450 g flour
220 ml water
50 g butter
1 package of yeast
1 dash of salt
sugar
For the topping:
800 g onions
200 g bacon
1 table spoon of oil
3 eggs
200 ml cream
250 g cheese
salt
nutmeg
pepper
How to do it:
Put the yeast, flour, sugar and salt in a mixing bowl and press a trough in it, where you add the cold water to. Then, add the smooth butter and knead the dough. Let the dough rest for approximately 30 minutes.
Later, enrol it on a working surface with flour on it, so that it has the same size as the baking tray. Then, lay the dough on the tray and press the edges on the sides of the tray.
For the filling, puree the egg and the cream and season it with salt, nutmeg and pepper.
Peel the onions, cut them in halves and then cut it in stripes. Chop the bacon finely. Put both in a pan with butter and oil and wait until it gets slightly brown. Remove the pot from the stove and add the egg while stirring. Then season it and spice it again, if necessary.
At the end, put the filling on the dough, sprinkle with cheese and bake it for 30 minutes in the preheated oven by 200 degrees. Special tip: It's best to eat with a "Federweißer" wine!
