by Joachim Gabel
(Steinheim, Baden-Wurrtemberg, Germany)
4,4 oz all purpose flour
¼ package yeast (about 0.35 oz)
1 tablespoon oil
1 pinch of salt
1/3 cup warm water
3.5 oz bacon
3 large onions
4 tablespoon cream or 7 oz creme fraiche (French/Alsassienne version)
1 pinch of ground caraway
Place the flour in a bowl, push a hole. Crumble the yeast, add together with salt and beat with the water until the dough detaches from the bowl.
Roll out dough and place on a baking sheet, pull up slightly on the edge.
Cut the onions into rings and bacon into cubes. Boil in a pan with a little water until tender. Place on the dough.
Mix cream (or creme fraiche), eggs and spices. Pour over the onion-bacon mixture.
Bake in a 180° C (356° F) oven 15-20 minutes until the desired degree of browning.
Makes 4 servings.
/* Only for information, not part of the recipe!!! Depending on a question about Zwiebelkuchen from Sheila Baker Baughman on June 14. I'll give you my recipe. It's no German original, it's self-developed (the original is with a shortcrust instead of a yeast dough) but tastes like all other onion tarts here in Germany */
German origin: Zwiebelkuchen Categories: Baking, Baden-Wurttemberg, France
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