Best 3 Zwiebelwähe Swiss Onion Tart Recipes

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The zwiebelwähe, or Swiss onion tart, is a delicious and savory dish that is perfect for any occasion. It features a rich and flavorful onion filling encased in a flaky and buttery crust. The combination of caramelized onions, cheese, and herbs creates a unique and unforgettable taste that is sure to please everyone at the table. Zwiebelwähe is a versatile dish that can be served as an appetizer, main course, or even a snack. It is also a popular dish to serve during the holidays, especially during Christmas and Easter. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced and beginner bakers. So gather your ingredients, preheat your oven, and let's get started on creating this mouthwatering Swiss onion tart!

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ZWIEBELWäHE (SWISS ONION TART)



Zwiebelwähe (Swiss Onion Tart) image

Make and share this Zwiebelwähe (Swiss Onion Tart) recipe from Food.com.

Provided by swissms

Categories     Savory Pies

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cubed
1/4 cup ice-cold water
3 ounces bacon, finely chopped (known as Speck in Switzerland)
3 tablespoons unsalted butter
1 1/2 lbs white onions, finely chopped (about 3)
kosher salt, to taste
1/2 cup milk
1/2 cup heavy cream
3 eggs
3 ounces grated gruyere cheese or 3 ounces good quality swiss cheese
fresh ground black pepper
freshly grated nutmeg

Steps:

  • Crust:.
  • Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
  • Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
  • Filling:.
  • Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
  • Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
  • Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.

ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)



Zwiebelkuchen (Savory Bacon-and-Onion Tart) image

German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 10-by-16-inch loaf

Number Of Ingredients 13

3/4 cup milk
5 tablespoons unsalted butter, room temperature, plus more for bowl
1/4 cup sugar
Salt
Grated zest of 1/2 lemon
3 large egg yolks
1 package active dry yeast
3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for rolling out dough and wrap
3 strips bacon, cut into 1/2-inch dice
3 large onions, finely chopped
1/3 cup plus 2 tablespoons sour cream
1 large egg
1 teaspoon caraway seeds

Steps:

  • Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
  • Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
  • Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
  • Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
  • Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
  • Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.

ONION TART



Onion Tart image

This onion tart is always a success, as an appetizer, lunch or part of a buffet. I also make it for us as a main-course and serve it with a salad. What I really like about it is the cheese in the pastry. Serve it warm or cold, both is nice but you might have a preference. I found this recipe in 1978 and it is from Delia Smith.

Provided by PetsRus

Categories     Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 ounces self-raising flour
2 ounces whole wheat flour
little salt
1/2 teaspoon mustard powder
1/4-1/2 teaspoon cayenne pepper (optional)
2 ounces butter or 2 ounces margarine
1 1/2 ounces grated cheddar cheese
1 1/2 lbs chopped onions
2 tablespoons butter
2 eggs, beaten
4 fluid ounces milk
salt & freshly ground black pepper
2 tablespoons grated cheddar cheese

Steps:

  • Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the margarine until you get a crumbly mixture.
  • Stir in the cheese and add enough cold water to make dough that leaves the bowl clean.
  • Wrap the dough in plastic and put in the fridge for 30 minutes.
  • Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown.
  • Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color.
  • Preheat oven to 350F and put a baking sheet in the oven.
  • Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes.
  • Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes.
  • Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced.
  • Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.

Nutrition Facts : Calories 437.4, Fat 26.2, SaturatedFat 15.5, Cholesterol 170.5, Sodium 445.4, Carbohydrate 40, Fiber 4.6, Sugar 7.7, Protein 12.8

Tips:

  • Use a variety of onions: This will give your tart a more complex flavor. Try using a combination of yellow, white, and red onions.
  • Slice the onions thinly: This will help them cook evenly and caramelize nicely.
  • Cook the onions slowly and patiently: Caramelized onions take time to develop their full flavor. Don't rush the process or you'll end up with bitter onions.
  • Use a good quality cheese: The cheese is one of the most important ingredients in a Zwiebelwhe, so make sure to use a cheese that you love. A Gruyère or Emmental cheese are both good choices.
  • Don't overcook the tart: The tart is done when the onions are caramelized and the cheese is melted and bubbly. Overcooking the tart will make the onions tough and the cheese dry.

Conclusion:

Zwiebelwhe is a delicious and savory Swiss onion tart that is perfect for any occasion. It's easy to make and can be served as an appetizer, main course, or side dish. If you're looking for a new and flavorful dish to try, Zwiebelwhe is a great option. With its caramelized onions, melted cheese, and flaky crust, it's sure to be a hit with everyone who tries it.

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