zwiebelkuchen

Ob zum Mittag, als Snack oder Fingerfood auf der nächsten Gartenparty: Der vegane Zwiebelkuchen vom Blech passt immer. Hier finden Sie das tolle REWE Rezept »

Veganer Zwiebelkuchen vom Blech

Mehl

Salz

Packung(en) Trockenhefe

TL Zucker

250 ml Wasser

750 g Rote Zwiebeln

EL Öl

400 ml Soja Kochcreme

TL Sojamehl

Pfeffer

Muskat

Räuchertofu

Fett für das Backblech

Zwiebelkuchen, a deep dish German onion pie is a popular delicacy during autumn harvest but also enjoyed year round. Make your own crust or use store bought. For a vegetarian version skip the bacon.

German Onion Pie (Zwiebelkuchen)

dry active yeast

milk, lukewarm

tsp sugar

flour

salt

butter,

oz bacon, diced** (preferably smoked, leaner, thick cut)

lb onions (about 2-3 medium sized)

tbsp butter (for cooking the

tbsp flour

eggs

heavy cream

salt (or

nutmeg,

caraway seed,

This homemade German onion tart is the perfect dish for a cozy night in. Enjoy the mix of onions, bacon, and creme fraiche in every delicious, savory slice.

Savory German Onion Tart (Zwiebelkuchen)

all-purpose flour

(1 stick) cold unsalted butter, cubed

creme fraiche

cold water, if needed

bacon

white onions, thinly sliced (about 1 pound)

black pepper

Whisk together the flour and salt in a large mixing bowl. Using a pastry cutter, cut the cold butter cubes into the flour mixture until the butter pieces are pea-size and coated entirely in flour.

Using your hands or sturdy spoon, knead in the creme fraiche just until a thick dough begins to form. If there is an excess amount of dry ingredients remaining at the bottom of the bowl, gradually pour in the water as you mix to bind the dough together.

Turn the dough onto a clean counter dusted with flour and press lightly to form a smooth, flat disc. Tightly wrap the disc in plastic wrap and refrigerate for at least 1 hour.

Set out a 9-inch tart pan with a removable bottom. Remove the chilled dough from the refrigerator and let sit at room temperature for 5-10 minutes, until it has softened slightly and is pliable. Remove the plastic wrap and place the disc on a clean counter dusted with flour.

With a rolling pin, roll and flatten the dough until it is about 1/8 inch thick and is large enough to cover the bottom and sides of the tart pan with an inch of excess around the edges.

Carefully transfer the dough to the tart pan. Press into the bottom of the pan, then press into the sides. Trim any excess dough around the edges so the dough is flush with the top of the sides of the pan.

Pierce the bottom of the dough several times with the tines of a fork. Place the pan uncovered in the freezer and chill for 1 hour until very cold and firm.

Preheat the oven to 400°F. Cover the bottom and sides of the tart pan with a sheet of parchment paper and fold the excess over the sides for easy lifting later. Gently press the paper against the bottom and sides of the pan, and spread pie weights out evenly to cover the bottom. 

Transfer the pan to the oven and bake for 20-25 minutes. Lift the parchment paper to remove the hot pie weights and set aside to cool.

Place the pan back in the oven and bake for another 10 minutes or until very lightly golden brown. Remove the pan from the oven and let cool completely on a wire rack as you prepare the filling. Keep the oven on, set to 400°F.

For the Crust:

Cook the bacon in a large skillet on medium-low heat until browned and crispy, flipping once, about 5-7 minutes.

Set the cooked bacon aside on a paper towel-lined plate to collect grease and cool. Drain the majority of the bacon grease from the pan, wipe out any brown or burned bits of bacon, and leave a thin film behind to coat the pan. Place the pan back on the stovetop over medium-high heat.

Add the onion to the skillet and season with the salt. Saute, stirring occasionally, until the onions become translucent, soften slightly, and just start to caramelize, about 5 minutes. Remove from heat and transfer the onions to a plate to cool.

Whisk together the eggs, creme fraiche, and black pepper in a large bowl. Whisk in the cooled onions and chopped bacon.

For the Filling:

Pour the filling into the parbaked tart crust.

Immediately transfer the pan to the oven and bake for 40-45 minutes, until the mixture is bubbling and the crust is deep golden brown.

Remove the tart from the oven and place on a wire rack to cool and set for 30 minutes..

Release the removable sides of the pan and serve warm. Leftovers that have cooled completely may be refrigerated for up to 5 days, or frozen for up to 6 months, in an airtight plastic container or wrapped tightly in plastic wrap.

To Assemble and Bake:

This turned out great! It's on the make-again list definitely!

I did change the recipe somewhat, using both egg whites, and my 3-2-1 crust

My tart doesn’t look like yours. Instead, the custard created a golden baked layer on top. I added the bacon. This is sooo delicious. Will definitely make again. Thank you!!

My egg mixture did not sink down and formed a crust that browned quickly and looked horrible. I think the onion mixture should be mixed with the egg not poured over them.

This was excellent, both the filling and crust. But I would note that you should gently toss the egg mixture with the onion mixture and not just pour the egg mixture on top. At first I did it like that and noticed the crust forming on top, so I opened the oven and tossed it so that all the ingredients were mixed together and it worked out beautifully.

This delicious German Onion cake recipe is great for entertaining. Filled with sweet onion and bacon, it is the perfect hearty snack or can be enjoyed as a main course.

Authentic Zwiebelkuchen (German Onion Cake)

milk

g instant yeast ((2 tsp

tsbp vegetable oil

kg onions (35 oz)

smoked bacon (7 oz)

vegetable oil

ground caraway seeds (you can subsitute 1 teaspoon caraway seeds

eggs (medium size)

salt and pepper

chives

Add the instant yeast and sugar into the lukewarm milk. Mix and leave to rest for 10 minutes. The yeast should activate and you should see little bubbles forming on the surface.

Combine the flour and salt in a bowl. Pour in the yeast-milk mixture and the oil. Using a stand or hand mixer with a dough hook, knead the dough for about 5 minutes until the dough comes together and pulls away from the sides of the bowl.

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 45 minutes.

In the meantime, we can start with the onion topping. Peel the onions and chop them into thin rings. Cube the bacon.

Heat 1 tbsp of oil in the frying pan and fry the bacon until crispy. Now add the onions and fry them with the bacon on low to medium heat until translucent. You do not want to hurry up this step, as it will add to the sweetness. Slow-cook the onions for about 10 minutes.

Leave the onion mixture to slightly cool.

In a separate bowl mix together the sour cream and eggs. Then add the egg-sour cream mix to the onions and bacon and caraway and mix well. Season with salt and pepper to taste. 

Preheat the oven to 200°C/ 392°F. Either grease the baking tray with some butter or line it with baking parchment.

Once the dough has risen, knead the dough one last time by hand on a floured surface. Then roll it out into a thin rectangle. Lift the dough into the baking form and press the dough into the corners with your finger to create a small rim. 

Pour the onion mixture onto the yeast base. bake in the oven for 35 minutes. 

Leave to cool slightly before serving. To garnish sprinkle with fresh cut chives. (optional)

Dass Muffins nicht immer süß sein müssen, um lecker zu schmecken, beweisen wir dir mit unseren herzhaften Zwiebelkuchen-Muffins. Hier geht es zum REWE Rezept >>>

Herzhafte Zwiebelkuchen-Muffins

200 g REWE Regional Zucchini

REWE Regional Zwiebeln

Birnen

80 g geräucherter durchwachsener Speck

g magere Schinkenwürfel

Päckchen Backpulver

REWE Regional Ei

Milch

Schritt 1

Zucchini putzen, waschen und grob reiben. 3 Zwiebeln schälen und würfeln. Birnen schälen, entkernen und würfeln. Speck würfeln und mit Schinken in einer Pfanne ohne Fett knusprig auslassen. 2 EL Schinken-Speckmischung herausnehmen. Zwiebelwürfel im heißen Speckfett andünsten.

Schritt 2

Mehl, Backpulver, Ei, Milch, 3 EL Öl, Salz und Pfeffer mit einem Schneebesen verrühren. Zucchini, Schinken-Speckmischung und Birnenwürfel unter den Teig heben. Backofen auf 175 °C Ober-/Unterhitze vorheizen. Mulden eines Muffinblechs fetten und mit Mehl ausstäuben. Teig in die Mulden verteilen und ca. 25-35 Minuten backen.

Schritt 3

1 Zwiebel schälen und in Ringe schneiden. 1 EL Öl in einer Pfanne erhitzen. Zwiebelringe darin ca. 3 Minuten braten. Muffins aus dem Ofen nehmen, aus den Mulden lösen und anrichten. Mit den Zwiebelringen und übriger Schinken-Speckmischung bestreuen.

Saftige Zwiebelkuchen-Muffins mit Hefeteig und Speck-Schmand-Füllung schmecken der ganzen Familie. Der Klassiker in Muffinform ist perfekt für Partys und zum Mitnehmen.

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