Onion cake aka. Zwiebelkuchen is a typical cake from my home back at Lake Constance. You will find these cakes in the south of Germany, Switzerland, and the Alsace area everywhere in late summer and fall. This onion cake here is made with yeasted dough and a good amount of onion filling… exactly how the perfect onion cake should look like ;P

We Germans really love onion cakes and tarts. Well not everyone I guess. Onions are probably not everyone’s cup of tea, right? Especially, when there are so many that end up on your plate in a cake like that ;P
I can literally read the thoughts of some people out there when they see an onion cake… “you will end up with an upset stomach and a lot of gas!”. Well… yes, that can happen. But the good baker or chef knows what to do and will throw some caraway seeds into the onion filling before baking. Huge difference when it comes to onions and everything your body wants to do with them :P
Anyway. This one here is for you onion cake fans out there. If you are not willing to try without being forced you are missing out for sure ;)

I already got a few onion cake and tart recipes here on the blog. This one here is probably the most typical/classic one you can get in southern Germany. A crispy base and loads of onion filling. Some will probably complain – that’s not nearly enough filling. Well… you can always cut more onions ;P
Even though I’m very happy with my cake here – the flavors are excellent – I should have added some more bacon on top, to be honest. Some pieces of bacon here and there that crisp up while the cake is baking would have looked so nice… well, next time again ;)
For the hardcore onion fans out there – take a look at these recipes as well. More onions. More tears. More gas!. Just kidding! They are all very tasty cakes/tarts!
Kräuter Zwiebel Quiche aka. Badische Bülle Dünne trifft auf Frankfotter Grie Soß
INGREDIENTS / ZUTATEN
5 fl. oz. (150ml) lukewarm milk
0.75 oz. (21g) fresh baker’s yeast (or 0.25 oz. dry yeast)
9 oz. (250g) all-purpose flour
1 tsp. salt
1/4 tsp. sugar
1.8 oz. (50g) butter, melted
For the filling:
some olive oil for frying
5 oz. (140g) bacon, finely diced
35 oz. (1 kg) onions
1-2 garlic cloves
2 tsp. caraway seeds
salt, pepper
7 oz. (200g) sour cream
2 medium eggs
3.5 oz. (100g) Gouda, grated
150ml lauwarme Milch
1/2 Würfel (21g) frische Hefe (oder 1 Pkg. Trockenhefe)
250g Mehl (Type 550)
1 TL Salz
1/4 TL Zucker
50g Butter, geschmolzen
Für die Füllung:
etwas Olivenöl zum Anbraten
140g Speck, fein gewürfelt
1 kg weiße Zwiebeln
1-2 Knoblauchzehen
2 TL Kümmel (ganz)
Salz, Pfeffer
200g Schmand
2 Eier (M)
100g Gouda, gerieben


DIRECTIONS / ZUBEREITUNG
2. Mix the flour, salt, and sugar in a large bowl. Add the yeast milk and melted butter and knead everything for about 5-6 minutes to get a nice and smooth dough. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
3. While the dough is rising, prepare the filling. Peel the onions and garlic, cut the onions into rings and finely dice the garlic.
4. Add some oil to a large pot and heat up. Add the bacon and fry briefly to render out some of the fat. Add the onions and garlic and sauté for about 10 minutes (reduce the heat a bit). The onions should be soft and lightly browned. Season with caraway seeds, salt, and pepper, then remove from the heat and let cool down.
5. Preheat the oven to 200°C (390°F). Lightly grease a 10 inches (26cm) pie dish or springform tin and set aside. Roll out the dough on a lightly floured surface a bit larger than the dish/pan, transfer and press to the bottom and sides. The edge should be about 1.6 inches (4cm) high. Place a piece of baking paper on top of the dough and top with baking beans. Pre-bake the dough for about 8 minutes.
6. Add the sour cream, eggs, and cheese to the onions and mix well. Remove the baking dish from the oven, remove the baking paper and baking beans, and pour in the filling. Bake the onion pie for about 35-40 minutes – the filling should have set and the edges should be nicely browned. Take out of the oven and let cool down a bit. The Zwiebelkuchen tastes best while still a bit warm.
2. Mehl, Salz und Zucker in einer großen Rührschüssel vermischen. Die Hefemilch und die geschmolzene Butter dazugeben und alles für etwa 5-6 Minuten zu einem glatten Teig verkneten. Die Schüssel abdecken und den Teig an einem warmen Ort für etwa 45 Minuten gehen lassen.
3. Während der Teig geht, die Füllung zubereiten. Dazu die Zwiebeln und den Knoblauch schälen, die Zwiebeln in Ringe schneiden und den Knoblauch fein würfeln.
4. Etwas Öl in einen großen Topf geben und erhitzen. Den Speck dazugeben und kurz auslassen, dann die Zwiebeln und den Knoblauch dazugeben und für etwa 10 Minuten bei leicht reduzierter Hitzezufuhr andünsten. Die Zwiebeln sollten weich sein und leicht Farbe bekommen haben. Mit Kümmel, Salz und Pfeffer würzen, dann vom Herd ziehen und abkühlen lassen.
5. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine 26cm (10 inches) Pie Form oder Springform leicht einfetten und zur Seite stellen. Den gegangenen Teig auf einer leicht bemehlten Fläche etwas größer als die Form ausrollen, in die Backform legen und am Boden und den Seiten festdrücken. Der Rand sollte etwa 4cm (1.6 inches) hoch sein. Ein Stück Backpapier auf den Teig legen und mit Backbohnen auffüllen. Den Teig für etwa 8 Minuten vorbacken.
6. Den Schmand, Eier und Käse zu den Zwiebeln dazugeben und alles gut vermengen. Die Backform aus dem Ofen nehmen, das Backpapier und die Backbohnen entfernen und dann die Füllung hineingeben. Den Zwiebelkuchen für etwa 35-40 Minuten backen – die Füllung sollte angezogen haben und die Ränder schön gebräunt sein. Aus dem Ofen holen und etwas abkühlen lassen. Der Zwiebelkuchen schmeckt leicht warm am besten!


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Here is a version of the recipe you can print easily.
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German Onion Cake aka. Zwiebelkuchen
- Prep Time: 00:30
- Cook Time: 00:40
- Total Time: 02:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
Description
A German classic from the south: German Onion Cake aka. Zwiebelkuchen. A must-bake in fall along with a glass of new wine. So good!
Ingredients
For the yeast dough:
5 fl. oz. (150ml) lukewarm milk
0.75 oz. (21g) fresh baker’s yeast (or 0.25 oz. dry yeast)
9 oz. (250g) all-purpose flour
1 tsp. salt
1/4 tsp. sugar
1.8 oz. (50g) butter, melted
For the filling:
some olive oil for frying
5 oz. (140g) bacon, finely diced
35 oz. (1 kg) onions
1–2 garlic cloves
2 tsp. caraway seeds
salt, pepper
7 oz. (200g) sour cream
2 medium eggs
3.5 oz. (100g) Gouda, grated
Instructions
1. Warm the milk until lukewarm. Add the yeast to the milk and stir until dissolved. Let sit for about 5 minutes. Melt the butter for the dough and let cool down.
2. Mix the flour, salt, and sugar in a large bowl. Add the yeast milk and melted butter and knead everything for about 5-6 minutes to get a nice and smooth dough. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
3. While the dough is rising, prepare the filling. Peel the onions and garlic, cut the onions into rings and finely dice the garlic.
4. Add some oil to a large pot and heat up. Add the bacon and fry briefly to render out some of the fat. Add the onions and garlic and sauté for about 10 minutes (reduce the heat a bit). The onions should be soft and lightly browned. Season with caraway seeds, salt, and pepper, then remove from the heat and let cool down.
5. Preheat the oven to 200°C (390°F). Lightly grease a 10 inches (26cm) pie dish or springform tin and set aside. Roll out the dough on a lightly floured surface a bit larger than the dish/pan, transfer and press to the bottom and sides. The edge should be about 1.6 inches (4cm) high. Place a piece of baking paper on top of the dough and top with baking beans. Pre-bake the dough for about 8 minutes.
6. Add the sour cream, eggs, and cheese to the onions and mix well. Remove the baking dish from the oven, remove the baking paper and baking beans, and pour in the filling. Bake the onion pie for about 35-40 minutes – the filling should have set and the edges should be nicely browned. Take out of the oven and let cool down a bit. The Zwiebelkuchen tastes best while still a bit warm.
Notes
Enjoy baking!
Keywords: Zwiebelkuchen, onion cake, tart, bacon, fall, Germany
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