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Schwabian Onion Cake or Schwäbischer Zwiebelkuchen is a tradtional Fall meal, enjoyed with a very young wine from the actual years harvest. We call that wine “Federweißer” and it is sold in open bottles at the cooling section of the grocery.
Onion Cake is great as a party food or for a little get together with a few friends for a nice evening in good company.
Ingredients
Dough
- 250 g flour (= 2 cups)
- 50 g Butter (a little less than 1/2 stick)
- 150 ml luke warm warm milk (=1/2 cup and a little more)
- 1 tsp. yeast
- 1/4 tsp. salt
Filling
- 500 g onions (2 1/2 large onions)
- 50 g Butter (a little less than 1/2 stick)
- 300 g sour cream (1 1/4 cups)
- 1 tbsp. flour
- 3 ct. eggs
- 75 g bacon, cubed (1/4 cup)
- some butter, unsalted
- some caraway seed (optional)
Instructions
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Add the flour to a large mixing bowl.
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Add the warm milk and the soft butter.
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Sprinkel the tsp. of yeast onto the warm milk.
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Mix shortly, then add the salt.
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Mix on high speed for 5 minutes.
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Cover with a tea towel and set aside to a warm place to rise.
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For the filling cutt and cube the onions. (Keep tissue nearby to dry your tears)
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Optional: Use the butter to fry the onions. Otherwise mix onions, butter and sour cream in a bowl.
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Whisk the eggs and add the onion mix. Stir.
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Add the tbsp. flour and stir again until the mass is nice and smooth.
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When the dough has about double the size, you can roll it and cover a baking pan on the bottom and rim.
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Add the onion-egg mix.
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Sprinkle the bacon on top.
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Bake at 425°F for about 30 minutes. Check inbetween and make sure the center is fully cooked before you serve the Onion Cake.
