Zwiebelkuchen (Onion Cake)
The Zwiebelkuchen taste best fresh out of the oven. If
you have left-overs, it can be re-heated in a 325°F (160°C) oven for 5
minutes. It also freezes well.
For the Dough:
2 1/2 cups All Purpose Flour
1/4 cup unsalted Butter (1/2 stick), melted
1/2 package Active Dry Yeast 1/2 teaspoon Salt
1/2 cup Milk, lukewarm
Pinch of Sugar
For the Topping:
2 lbs Onions, peeled and sliced
6 slices of Bacon, chopped
2 teaspoons Oil
1 cup Cream
3 Eggs
1/4 teaspoon Salt
Fresh Ground Pepper
1/2 teaspoon Caraway Seeds
1/2 teaspoon Paprika
In a small bowl, combine the yeast and half of the milk. Mix in 1
tablespoons of the flour and the pinch of sugar. Allow this mixture to
sit in a warm place for 1 hour.
Combine remaining dough ingredients then add in the yeast mixture.
Mix until a smooth dough forms, then knead by hand. Allow dough to sit
in a warm place until double in volume.
Add oil to a large frying pan. Cook bacon in the oil. Remove the
bacon from the pan, but keep the bacon fat in the pan. Add onions to the pan
and cook onions in the bacon fat until onions become transluscent.
Preheat oven to 425°F (220°C).
Grease a large baking sheet or square pizza pan. Roll out dough to
fit the size of the baking sheet. Transfer dough to baking sheet.
Distribute onions and bacon evenly over the dough.
Combine cream, eggs, salt, pepper, caraway seeds, and paprika. Pour cream
mixture evenly over the onions.
Allow dough to sit and rise for another 30 minutes.
Bake for 35-40 minutes or until a golden crust develops.
Remove from oven. Before serving, cut into squares. Serve warm.
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