GERMAN ZWIEBELKUCHEN (ONION PIE)
Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!
Provided by Bill Whitford
Categories World Cuisine Recipes European German
Time 2h
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
- Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g
GERMAN ONION PIE (ZWEIBELKUCHEN)
Make and share this German Onion Pie (Zweibelkuchen) recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 50m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º F.
- Saute bacon.
- Drain most of the fat from the pan.
- Add the onions and saute until clear.
- Do not brown.
- Set aside to cool.
- Beat the eggs and sour cream together in a medium-sized bowl.
- Sprinkle the flour over the top and beat it into the sour cream mixture.
- Stir in the salt and pepper.
- Prick the bottom of the pie shell several times with a fork.
- Spread the onions and bacon over the bottom of the pie shell.
- Pour the sour cream mixture over the top.
- Bake for 15 minutes.
- Reduce heat to 350ºF.
- and bake for another 15 minutes or until pie is nicely browned.
- Serve hot!
ANTON'S ZWIEBELKUCHEN (ANTON'S ONION PIE)
This is a traditional dish for the fall when there is new wine, but I eat onion pie all year round.
Provided by International Recipes
Categories Trusted Brands
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 1 teaspoon salt, and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes.
- Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place , about 30 minutes.
- Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.
- Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
- Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 42.8 g, Cholesterol 90.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 471.4 mg, Sugar 4.9 g
GERMAN ZWIEBELKUCHEN (ONION PIE)
Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. This recipe is from All Recipes.
Provided by CookingONTheSide
Categories Pork
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a until translucent and pour cooked onion into a large mixing bowl.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain, chop and add to onion; mix well.
- Stir in sour cream.
- Beat eggs enough to break up yolks, then mix in to pie mixture.
- Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan.
- Sprinkle top with caraway seed.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Tips:
- Use a sharp knife to slice the onions thinly. This will help them cook evenly and caramelize nicely.
- Don't overcrowd the pan when cooking the onions. Cook them in batches if necessary, so that they can brown properly.
- Be patient when caramelizing the onions. It takes time for them to develop their full flavor and color.
- Use a good quality puff pastry dough. This will make the crust of your Zwiebelkuchen light and flaky.
- Don't overfill the pie crust. The filling should be about 1 inch thick.
- Bake the Zwiebelkuchen until the crust is golden brown and the filling is bubbly.
Conclusion:
Anton's Zwiebelkuchen is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a potluck or picnic, and it's also a great way to use up leftover bread dough. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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