Zwiebelkuchen is a true fall/winter German comfort food. Healthy, inexpensive and easy to make, it’s a meal under $5 for 4 people.
Recipe is for a 12″ x 15″ baking sheet or a 16″ round pizza pan. Of course you can use smaller pans, the crust will be slightly thicker.
Zwiebelkuchen freezes really well. Allow to defrost and then heat in oven to let it crisp up again.
Traditionally it is served with hard cider or beer.
Crust:
1 3/4 cup flour
1 teaspoon instant yeast
1 teaspoon sugar
1/2 cup milk (or water) – lukewarm
3 tablespoons butter (very soft)
1 egg (whisked)
Put flour in bowl and make an indentation in the middle. Add yeast and sugar, pour milk over it. Gently swirl and let stand for 10 – 20 minutes.
Add egg, salt and butter. Mix well, then knead until the dough is soft and smooth.
Let rise until double (approximately 20 – 40 minutes, depending on temperature)
In the meantime ……
Filling:
2 – 3 lbs onions (do not use sweet onions)
1/2 cup (or more) finely chopped ham or bacon, or a combination
8 oz sour cream
Salt (to taste)
Dash of paprika and caraway seeds
Finely slice or chop onions.
If bacon is used, render the bits until cooked and chewy.
Add some oil to pan and saute onions with bacon and/or ham until translucent.
After it cooled, incorporate sour creak and spices.
(If the onion mixture is too wet, a little bit of flour as a binder can be added. A whisked egg works as well).
Bake at 400F for approximately 45 mins or until crust is crisp and top is slightly browned.
Guten Appetit!
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