German Onion Tart Recipe

German Zwiebelkuchen

For the topping:
21bs (1kg) onions
3oz (80g) diced smoked bacon
2 1/2oz (60g) wheat flour
1/2 cup (1/4 litre) sour cream
3-4 eggs separated
pinch of salt, caraway seeds
small pats of butter

First of all crumble the yeast, stir with some milk and 2 tablespoons of flour. Sift the remaining flour into a bowl and make a small well in the middle. Fill with yeast mixture and sprinkle with a little flour.

The the dough rise in a warm place until the surface of the dough begins to crack. Now add all the other ingredients into the yeast mixture and knead until you have a smooth sticky free dough. Cover and let the dough rise until it is about double in size.

While you are waiting, make the topping. Chop the onion and fry with the bacon in melted fat until it is translucent. Blend the flour with the sour cream, mix in the egg yolks, salt, caraway seeds and onions (make sure they are cool) and lastly the fold in the stiff beaten egg whites.

Grease a baking dish or a 10" spring form cake tin or flan dish. Roll out the yeast dough, place in the dish, pulling up the edges slightly. Spread the onion mixture over the dough and put on small pats of butter.

Bake the onion tart in a pre-heated voen for about 35-40 minutes at 200-225 degrees C. Eat warm with a glass of cider!

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