Lüneburger Zwiebelkuchen

Lüneburger Zwiebelkuchen, a traditional German onion cake, is a beloved staple in the northern region of Germany. Originating from Lüneburg, a historic town known for its medieval architecture and salt production, this dish has been a comforting delight for centuries. Zwiebelkuchen, meaning "onion cake," is typically enjoyed during the fall harvest, particularly with new wine or Federweißer. Its unique blend of savory flavors and rich ingredients makes it a perfect addition to gatherings and festivities.

Ingredients

• Onions - 4 large
• Bacon - 200g
• Flour - 300g
• Butter - 150g
• Sour Cream - 250g
• Eggs - 3
• Yeast - 1 packet
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Pepper - to taste
• Caraway Seeds - optional, 1 teaspoon

Preparation

The preparation of Lüneburger Zwiebelkuchen is an art that begins with creating the perfect dough. The dough serves as the crispy base and complements the creamy onion topping.

Step 1: Prepare the Dough

• Start by dissolving a packet of yeast in 100ml of warm water and add a tablespoon of sugar. Let it stand for 10 minutes until frothy.
• In a large bowl, combine 300g of flour and a teaspoon of salt. Make a well in the center and pour in the yeast mixture.
• Mix well, then add 50g of softened butter. Knead the mixture until smooth and elastic.
• Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Onion Mixture

• While the dough is rising, slice 4 large onions finely.
• Chop 200g of bacon into small pieces and fry them in a pan over medium heat until crispy.
• Add the onions to the bacon and cook until soft and translucent. Season with pepper and optional caraway seeds to taste.
• In a separate bowl, whisk together 250g of sour cream and 3 eggs. Combine this mixture with the onion and bacon, stirring well.

Cooking Process

Now that both the dough and the filling are ready, it’s time to bring the Zwiebelkuchen to life.

Step 3: Assemble and Bake

• Preheat your oven to 200°C (390°F). Grease a baking pan or sheet with butter.
• Roll out the dough to fit your pan and spread it evenly, pressing the edges slightly up the sides.
• Pour the creamy onion mixture over the dough, spreading it out evenly.
• Bake for about 30-35 minutes until the top is golden brown and set. Use a cooking timer to ensure perfect timing.

Serving Suggestions

Traditionally, Lüneburger Zwiebelkuchen is served warm, often accompanied by a glass of new wine or Federweißer, which complements the savory richness of the cake. Its flavors are best enjoyed in the company of friends, making it an excellent choice for gatherings and fall festivities.