Zwiebelkuchen -- Savory Onion Cake for Autumn

Name: Zwiebelkuchen -- Savory Onion Cake for Autumn
Yield: 6 servings
Cuisine: American
Ingredients: 125 grams ◎All-purpose flour; 3 grams ◎Dry yeast; 75 ml ◎Lukewarm water; 1 tbsp ◎Oil; 1/3 tsp ◎Salt; 250 grams Onion; 130 grams Bacon (or ham); 85 grams Cheese; 65 grams ◆Heavy cream; 1 ◆Egg yolk; 1 pinch Pepper (and salt if adding ham)

cookpad.japan @cookpad_jp

German autumn meals are perhaps Zwiebelkuchen and Federweisser.

This is a simplified recipe based off a popular German recipe site that I made with 4 friends.

Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

German autumn meals are perhaps Zwiebelkuchen and Federweisser.

This is a simplified recipe based off a popular German recipe site that I made with 4 friends.

Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

cookpad.japan @cookpad_jp

German autumn meals are perhaps Zwiebelkuchen and Federweisser.

This is a simplified recipe based off a popular German recipe site that I made with 4 friends.

Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

German autumn meals are perhaps Zwiebelkuchen and Federweisser.

This is a simplified recipe based off a popular German recipe site that I made with 4 friends.

Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

Saved

Ingredients

6 servings

Dough
125 grams◎All-purpose flour
3 grams◎Dry yeast
75 ml◎Lukewarm water
1 tbsp◎Oil
1/3 tsp◎Salt
Filling
250 gramsOnion
130 gramsBacon (or ham)
85 gramsCheese
65 grams◆Heavy cream
1◆Egg yolk
1 pinchPepper (and salt if adding ham)

Saved

Steps

1

Combine the ◎ ingredients for the dough.
2

Note: German onions are much smaller than Japanese onions, so adjust by using half an onion.
3

Halve the onion horizontally and slice into rings. Saute the onions with oil.
4

Cube the bacon (or ham). If using bacon, do not fry.
5

Roll out the dough so that the area is slightly larger than the pan.
6

If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel.
7

Once the onions have cooled, scatter on top of the rolled dough.
8

Combine the bacon and cheese, then scatter on top of the onions. Swirl in the combined mixture of heavy cream and egg yolk on top.
9

Let rise at 50°C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing).
10

If you have a proofing setting on your oven, do so at 40°C (I go by the method shown above, since the lowest heat setting on my oven is 50°C).
11

The dough looks like this after 15 minutes.
12

Bake at 200°C for 30 minutes, and it's done.
13

Cut and serve the Zwiebelkuchen.
14

I served with a pink tinted glass of Federweisser. It's also good served with a chilled white wine.
15

This is baked in a 18 cm cake pan. I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk.
16

I've also tripled the recipe and baked it on a baking tray. I also used the entire egg instead of just the yolk.