How to Bake Zwiebelkuchen (German Onion Tart)

How to Bake Zwiebelkuchen (German Onion Tart)

Yields: one 10’’ x 16’’ loaf

Preparation time: 2hours

Cooking time: 45 minutes

Ingredients needed to make Zwiebelkuchen:

  • 3 cups all purpose flour
  • 3 egg yolks
  • 1 large egg
  • 1/3 cup + 2 tbsp sour cream
  • ¼ cup sugar
  • ¾ cup milk
  • 1 package instant yeast
  • 5 tbsp unsalted butter, softened
  • 3 large white or yellow onions, finely chopped
  • 3 bacon slices, chopped into ½’’ cubes
  • 1 tsp caraway seeds
  • Grated zest of half a lemon
  • Salt to taste

Cooking instructions for Zwiebelkuchen:

  • Add 4 tbsp of butter into a small saucepan and pour the milk into it.
  • Heat the mixture until the butter melts and turn off the heat; set aside to cool until lukewarm.
  • Pour this mixture in a bowl attached to an electric mixer, equipped with paddle attachment.
  • Beat the mixture at low speed while adding the sugar, lemon zest, ½ tsp salt, yeast and egg yolks, one after another, until the sugar dissolves and they blend into a uniform mixture.
  • Fold in the flour gradually while beating them into the mixture at the same time, until the dough becomes soft and smooth.
  • Place the dough a lightly-floured working counter and knead it for about 5 minutes, into a smooth and pliable dough.
  • Grease a bowl with butter and place the dough in it.
  • Roll the dough along the sides of the bowl to grease it and wrap it up tightly in a cling film.
  • Set aside for an hour in a warm place, until the dough rises to become double its original size.
  • Warm up your oven to 400 degrees F and spread a parchment paper across an 11’’ x 17’’ baking sheet.
  • Knock the dough down and roll it out into a flat rectangle, of about ¼’’ in thickness.
  • Place it on the lined baking sheet and place a buttered plastic sheet on top to cover.
  • Set aside for another 20 minutes to let it rise again.
  • Add rest of the butter into a large skillet and melt it over medium heat.
  • Throw in the bacon and cook for about 6 mins or until they turn crispy golden brown.
  • Throw in the onions and cook for about 8 minutes, while stirring at times until they soften.
  • Lower the heat, dust 1 ½ tsp of flour over the sautéed mixture and give it a nice stir to mix well.
  • Whisk the egg and sour cream together in a small bowl and pour it into the above mixture.
  • Stir them all together and cook for a minute, stirring, until the sauce thickens.
  • Adjust the seasoning and remove from heat.
  • Spoon this mixture on top of the dough and spread it evenly.
  • Let it rest for about 15 minutes and top it up with caraway seeds.
  • Bake the tart for half an hour or until it is baked through and the sides become crispy golden brown.
  • Allow to cool on a wire rack, outside the oven until it is barely warm and serve.

Image credit: Wikimedia Commons

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