Zwiebelkuchen – Savory Onion Cake for Autumn
Zwiebelkuchen – Savory Onion Cake for Autumn

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, zwiebelkuchen – savory onion cake for autumn. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Zwiebelkuchen – Savory Onion Cake for Autumn is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Zwiebelkuchen – Savory Onion Cake for Autumn is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook zwiebelkuchen – savory onion cake for autumn using 13 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Zwiebelkuchen – Savory Onion Cake for Autumn:
  1. Get Dough
  2. Prepare 125 grams ◎All-purpose flour
  3. Take 3 grams ◎Dry yeast
  4. Take 75 ml ◎Lukewarm water
  5. Take 1 tbsp ◎Oil
  6. Prepare 1/3 tsp ◎Salt
  7. Get Filling
  8. Make ready 250 grams Onion
  9. Take 130 grams Bacon (or ham)
  10. Take 85 grams Cheese
  11. Get 65 grams ◆Heavy cream
  12. Take 1 ◆Egg yolk
  13. Get 1 pinch Pepper (and salt if adding ham)
Instructions to make Zwiebelkuchen – Savory Onion Cake for Autumn:
  1. Combine the ◎ ingredients for the dough.
  2. Note: German onions are much smaller than Japanese onions, so adjust by using half an onion.
  3. Halve the onion horizontally and slice into rings. Saute the onions with oil.
  4. Cube the bacon (or ham). If using bacon, do not fry.
  5. Roll out the dough so that the area is slightly larger than the pan.
  6. If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel.
  7. Once the onions have cooled, scatter on top of the rolled dough.
  8. Combine the bacon and cheese, then scatter on top of the onions. Swirl in the combined mixture of heavy cream and egg yolk on top.
  9. Let rise at 50°C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing).
  10. If you have a proofing setting on your oven, do so at 40°C (I go by the method shown above, since the lowest heat setting on my oven is 50°C).
  11. The dough looks like this after 15 minutes.
  12. Bake at 200°C for 30 minutes, and it's done.
  13. Cut and serve the Zwiebelkuchen.
  14. I served with a pink tinted glass of Federweisser. It's also good served with a chilled white wine.
  15. This is baked in a 18 cm cake pan. I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk.
  16. I've also tripled the recipe and baked it on a baking tray. I also used the entire egg instead of just the yolk.

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