German Onion Pie Food

GERMAN ZWIEBELKUCHEN (ONION PIE)

German Zwiebelkuchen (Onion Pie) image

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, 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. The combination of the onions and the 'green' wine can have explosive consequences later on!

Provided by Bill Whitford

Categories World Cuisine Recipes European German

Time 2h

Yield 11

Number Of Ingredients 8

Ingredients

6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4 egg
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie

Steps:

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.
Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g

GERMAN ONION PIE (ZWEIBELKUCHEN)

German Onion Pie (Zweibelkuchen) image

Make and share this German Onion Pie (Zweibelkuchen) recipe from Food.com.

Provided by Miss Annie

Categories Lunch/Snacks

Time 50m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

4 slices bacon, thick, diced
2 cups peeled and chopped yellow onions
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 unbaked 9-inch pie shell

Steps:

Preheat oven to 400º F.
Saute bacon.
Drain most of the fat from the pan.
Add the onions and saute until clear.
Do not brown.
Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl.
Sprinkle the flour over the top and beat it into the sour cream mixture.
Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork.
Spread the onions and bacon over the bottom of the pie shell.
Pour the sour cream mixture over the top.
Bake for 15 minutes.
Reduce heat to 350ºF.
and bake for another 15 minutes or until pie is nicely browned.
Serve hot!

GERMAN ZWIEBELKUCHEN

German Zwiebelkuchen image

Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine").

Provided by sven-ian

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

For the dough:
Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.
Preheat the oven to 200°C.
Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
This should take about 10 minutes.
In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

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