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Zwiebelkuchen

A German onion cake featuring caramelized onions, a flaky crust, and a hint of bacon, perfect for gatherings or a cozy night in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Dish
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/2 teaspoon salt
  • 4 medium onions thinly sliced
  • 4 ounces bacon chopped
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon caraway seeds optional
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Mixing bowl
  • Rolling pin
  • Baking dish (9-inch)
  • Whisk
  • Knife and cutting board

Method
 

  1. In a mixing bowl, combine the flour and salt.
  2. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Add cold water, one tablespoon at a time, mixing until the dough holds together.
  4. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. In a large skillet over medium heat, cook the chopped bacon until crispy.
  6. Add the sliced onions to the skillet with the bacon fat.
  7. Cook the onions until they are soft and caramelized, stirring occasionally for about 15 minutes.
  8. In a bowl, whisk together the eggs, sour cream, and caraway seeds if using.
  9. Stir the caramelized onions and bacon into the egg mixture.
  10. Season with salt and pepper to taste.
  11. On a floured surface, roll out the chilled dough to fit your baking dish.
  12. Place the rolled dough in the baking dish and pour in the filling.
  13. Bake at 375°F (190°C) for 40 minutes until the top is golden and set.

Notes

Let your Zwiebelkuchen cool for a few minutes before slicing for cleaner cuts.