Schwäbischer Zwiebelkuchen

Introduction to Schwäbischer Zwiebelkuchen

Schwäbischer Zwiebelkuchen, or Swabian Onion Tart, is a beloved savory pie from the Swabia region in Southern Germany. This dish, traditionally enjoyed in the fall, is often paired with Neuer Wein, a freshly fermented wine. The combination marks the start of the wine season and reflects the culinary roots deeply embedded in German culture. The Zwiebelkuchen is characterized by its rich onion flavor, enhanced with bacon and a custardy topping that sits on a yeast dough base.

Ingredients

• Onions - 1kg, finely sliced
• Bacon - 150g, diced
• Yeast - 1 packet (7g) dry
• Flour - 400g
• Eggs - 2 large
• Sour cream - 250ml
• Butter - 50g
• Sugar - 1 tsp
• Salt - 1 tsp
• Nutmeg - a pinch
• Pepper - to taste
• Milk - 200ml, warm
• Olive oil - for greasing

Preparation of the Dough

Step 1: Activating the Yeast

Start by activating the yeast. In a small bowl, combine warm milk and sugar. Stir until the sugar dissolves. Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes, until it becomes frothy.

Step 2: Mixing the Dough

In a large mixing bowl, combine the flour, frothy yeast mixture, and a pinch of salt. Knead the mixture until a soft dough forms. Cover with a damp cloth and place it in a warm area to rise for approximately 1 hour or until it has doubled in size.

Preparation of the Topping

Step 3: Cooking the Onions

While the dough is rising, prepare the onion topping. In a large skillet, melt the butter over medium heat. Add the onions and bacon. Cook, stirring frequently, until the onions are soft and slightly caramelized, and the bacon is crispy. This should take approximately 15 minutes. Season with salt, pepper, and a pinch of nutmeg.

Step 4: Creating the Custard

In a medium bowl, whisk together the eggs and sour cream. Add the cooled onion mixture to the eggs and stir well to combine. Set aside.

Assembly and Baking the Zwiebelkuchen

Step 5: Preparing the Baking Pan

Preheat your oven to 200°C (392°F). Grease a large tart pan or baking sheet with olive oil. Roll out the risen dough on a floured surface to fit the pan, ensuring an even thickness throughout.

Step 6: Assembling the Tart

Transfer the dough to the prepared pan. Spread the onion and custard mixture evenly over the dough. Ensure the edges are slightly higher to hold the filling.

Step 7: Baking the Zwiebelkuchen

Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the dough is cooked through. Check the bottom of the tart by lifting with a spatula; it should be crisp.

Enjoying Your Schwäbischer Zwiebelkuchen

Serving Suggestions

Allow the Zwiebelkuchen to cool slightly before slicing. Serve warm with a glass of Neuer Wein or a chilled Riesling. This tart pairs well with a simple green salad, enhancing the rich savory flavors.

Storage

Leftovers can be kept in an airtight container in the refrigerator for up to three days. Reheat in a warm oven for the best texture and flavor.