Zwiebelkuchen Food

ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)

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 225°C.
• Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
• This should take about 10-15 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.

GERMAN ZWIEBELKUCHEN (ONION 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.

GERMAN ZWIEBELKUCHEN (ONION 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 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.

ZWIEBELKUCHEN

Steps:

• Preheat oven to 400ºF.
• Cook bacon over medium high heat until cooked through. Remove bacon strips and add sliced onions to hot pan. While onions cook over medium heat, cut bacon strips into small pieces.
• Once sliced, add bacon back to pan and continue cooking until onions are soft and fragrant.
• Allow onions and bacon to cool.
• Beat eggs and combine with sour cream, parsley, cheese, nutmeg, pepper and salt.
• Fill rolled dough with onions and bacon. Pour the egg cream mixture over the onions and bacon. Bake at 400ºF for 25-35 minutes or until a knife inserted in the middle comes out clean.

ZWIEBELKUCHEN (GERMAN HAM AND ONION TART)

Steps:

• Heat oven to 400°F.
• Melt butter in large skillet on medium heat. Add ham and onions; cook on medium-low heat 12 to 14 min. or until onions are tender and golden brown, stirring occasionally. Remove skillet from heat.
• Unfold pastry sheet; cut into 12 squares. Press 1 square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
• Whisk eggs, sour cream and nutmeg in medium bowl until blended. Add onion mixture; mix well. Spoon into pastry cups; top with Swiss pieces. Sprinkle with chives.
• Bake 12 to 14 min. or until filling is set in centers, and edges of pastry cups are golden brown. Transfer tarts from muffin pan to wire racks; cool slightly.

SWISS ONION CAKE (ZWIEBELKUCHEN)

Steps:

• Sift dry dough ingredients into bowl; cut in butter. Add milk, a tablespoon at a time, tossing just until flour is dampened. Gather into ball. Pat 2/3 of dough in bottom of 8-inch round cake pan. Bake at 425 degrees until lightly browned, about 15 minutes. Cool on rack and turn oven down to 325 degrees.
• Meanwhile, fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Combine remaining filling ingredients with bacon and onion.
• Pat remaining dough around edge of cooled pan. Pour filling into crust. Bake at 325 degrees until almost set, about 20 minutes. Let stand 10 minutes. Cut into wedges and serve.