Zwiebelkuchen: Onion tart with a creamy filling, traditionally enjoyed in autumn
Welcome to a journey into the heart of traditional German cuisine with a timeless classic - Grandma's Classic Onion Cake. Oozing warmth and comfort, this savory delight mirrors the changing seasons and fills your kitchen with a homely aroma. Perfect for autumn evenings, this recipe is handed down from generations and is a testimony to the simple pleasures of home cooking. Let's bake some joy with CALLEkocht - Grandma's Recipes!
Ingredients:
For the Yeast Dough:
- 280g flour (all-purpose)
- 60g butter (room temperature)
- 1/2 cube fresh yeast (21g)
- 1 tablespoon honey
- 160ml warm milk (not hot!)
- A pinch of salt
For the Topping:
- 900g onions, cut into strips
- 250g smoked bacon (diced)
- 250g Gruyère cheese, grated
- 3 egg yolks
- 200ml heavy cream
- Fresh thyme (as needed)
- Salt (to taste, be careful as the bacon is also salty)
- Black pepper (to taste)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: ~2 hours (includes dough rising time)
Equipment: Kitchen mixer, rolling pin, skillet, 40x26 baking tray, parchment paper or baking spray
Servings: 6-8
Instructions:
1. Start by making the yeast dough. Place the flour into the bowl of a kitchen mixer and add the room-temperature butter.
2. In a separate container, crumble half a cube of fresh yeast. Add the tablespoon of honey and pour in the 160ml of warm milk. Mix until the yeast is fully dissolved. Let it sit for a moment until the yeast activates and starts foaming.
3. Once you see the yeast foaming, pour the mixture over the flour and butter. Remember, the last ingredient to add to the mix is a pinch of salt, as yeast does not react well with salt.
4. Use the kitchen mixer to knead the dough until it's smooth and pulls away from the sides of the bowl, about 5 minutes.
5. Preheat your oven to 40°C (104°F) to let the yeast dough rise. Place the dough in the warm oven and let it double in size.
6. Meanwhile, prepare the topping. Cut the onions into strips.
7. In a skillet, sweat the onions over medium heat until they're translucent but not browned. Season with salt (sparingly) and pepper. Add the fresh thyme leaves.
8. Remove the onions from the skillet and in the same pan, lightly cook the diced bacon just until it warms up without becoming crispy.
9. Roll out the risen dough to fit your greased baking tray. Let it sit covered for another 10 minutes.
10. Whisk the egg yolks and heavy cream together, season with nutmeg (generously), and set aside.
11. Distribute the softened onions evenly over the dough, followed by an even spread of the warmed bacon.
12. Preheat the oven to the appropriate baking temperature (typically between 180-200°C or 356-392°F).
13. Pour the egg yolk and cream mixture over the onions and bacon, then sprinkle generously with grated Gruyère cheese.
14. Bake your onion cake in the preheated oven until the crust is golden and the topping is bubbly, about 30 minutes.
15. Let the onion cake cool slightly before serving. It can be served warm or at room temperature.
Cooking Tips:
- The key to a perfect onion cake is to avoid browning the onions — aim for a soft, translucent quality.
- If the dough has not risen well, allow more time or place it in a slightly warmer spot.
- Don't skip the step of preheating your oven — it is essential for the yeast dough to rise properly before baking.
Courtesy of CALLEkocht - Grandma's Recipes and their YouTube channel: https://www.youtube.com/@CALLEkocht.
#homecooking #comfortfood #traditional
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Zwiebelkuchen: Onion tart with a creamy filling, traditionally enjoyed in autumn
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