Cooking Lucid
Zwiebelkuchen
A savory onion tart from wine country — caramelized onions and bacon baked on a yeasted crust with cream and caraway. Traditionally served with Federweißer young wine in autumn.
Prep 30 min
Cook 40 min
Total 1h 40m
Serves 8
Ingredients
Step 1 — Yeast crust
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- ¾ cup warm water
- 3 tbsp olive oil
Step 2 — Onion topping
- 2 lbs yellow onions (thinly sliced)
- 6 slices bacon (diced)
- 1 cup sour cream
- 2 eggs
- 1 tsp caraway seeds
- Salt and pepper
Instructions
- 1
Make the dough
Mix flour, yeast, salt, water, and oil into a soft dough. Knead 5 minutes, rise 30 minutes. Press into a greased 9×13-inch pan.
- 2
Prepare the topping
Cook bacon, add onions, and sauté 20 minutes until deeply golden. Whisk sour cream with eggs, caraway, salt, and pepper.
- 3
Bake
Spread onions over dough, pour cream mixture over top. Bake at 400°F for 35–40 minutes until golden. Serve warm or at room temperature.
Nutrition per serving: 320 cal · 10g protein · 32g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
