Zwiebelkuchen

A soft, thick yeast dough topped with a mountain of melting onions and smoked bacon. The scent of caraway and browning dough fills the kitchen halfway through baking.

• Prep time: 40 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 701
• Protein: 22 g
• Carbs: 69 g
• Fat: 37 g

Ingredients

• 250 g Wheat flour ( sifted )
• 15 g Fresh baker's yeast ( crumbled )
• 125 ml Whole milk ( lukewarm )
• 50 g Minimum butter sweet ( melted )
• 800 g Onion ( finely sliced )
• 150 g Smoked lardons
• 200 ml Cream
• 3 piece Egg
• 1 tsp Caraway seeds
• 1 pinch Nutmeg
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Prepare the yeast dough

   In a mixing bowl, combine the flour and crumbled fresh yeast. Pour in the lukewarm whole milk and melted butter. Knead until the dough is smooth, elastic, and pulls away from the sides. Let it double in size in a warm place.

2. Sauté the onions

   Slice the onions. In a pan, sauté them with the smoked bacon. They should become translucent and tender without browning. If they stick, lower the heat. Let cool slightly.

3. Prepare the filling

   Whisk the eggs with the cream. Add the caraway seeds, a pinch of nutmeg, and ground black pepper. Mix this preparation with the onions and bacon.

4. Assembly and baking

   Roll out the dough on a baking sheet. Spread the filling evenly. Bake at 200°C. The tart is ready when the edges are light golden and the topping is set but stays soft to the touch.

Chef's tips

• Don't skip the caraway seeds, they are essential for digestion given the amount of onions.
• The dough should be very supple; if it fights the rolling pin, let it rest for 10 minutes before continuing.

Storage

Keep refrigerated for up to 48 hours. Reheat in the oven at 150°C to maintain the crust's texture; avoid the microwave.