ZWIEBELKUCHEN - From the kitchen of Chef Kammerud



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 (1/2 fermented Reisling), 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.

INGREDIENTS
  • 6 pounds onions, sliced
  • 3 Cloves Garlic
  • 4 slices bacon
  • 1 Gruyere Cheese
  • 4 egg
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon caraway seed (optional)
  • 2 recipes pastry for a 9 inch single crust pie
DIRECTIONS
  1. 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.
  2. Saute onion and garlic until onion is lightly browned. Pour cooked onion mixture into a large mixing bowl.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
  4. Stir in sour cream. Beat eggs enough to break up yolks, then mix into onion. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour into prepared tart pan. Sprinkle top with caraway seed (optional).
  5. Bake in preheated oven for about 1 hour, or until onions start to turn brown on top.


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