German: Zwiebelkuchen (recipe)

(pic from marions-kochbuch.de)

Chris here with a German recipe I came across on Germany on Your Mind. This is a Swabian recipe for Zwiebelkuchen. You may make this a treat for your students and could add this to their food vocabulary:

http://germanyonyourmind.com/ 

Here is an original Swabian recipe for Zwiebelkuchen:

Ingredients:
500 g flour
1 cube of yeast (42g)
250 ml lukewarm milk
1 egg yolk
1 teaspoon salt
1 pinch of sugar
60 g butter

Topping:
1.2 kg white onions
200 g diced bacon
1 teaspoon ground or crushed cumin
2 tablespoons lard

Liquid Topping:
2 cup sour cream
5 eggs
salt
black pepper
pinch of nutmeg (preferably freshly grated)
ground cumin
Cooking time: about 45 minutes

Preparation:

Dough:
Pour flour (450g) into a bowl and form a depression in the middle. Mix the yeast with a little warm milk and a pinch of sugar and pour into the center. Mix the liquid with a little flour and cover the bowl with a kitchen towel and let stand for about 20 minutes in a warm place.
While the dough rises, prepare the onions: peel and cut into cubes.

Dough:
Melt the butter slowly and let it cool again. Mix the dough with the remaining milk, egg yolk and salt, stir briefly. Stir the cooled liquid butter into the dough. Now stir the dough and knead vigorously with floured hands and repeatedly slap the dough onto a floured surface until the dough is dry and forms bubbles. This takes about 10 minutes. Sprinkle a little flour on the ball of dough, cover and let stand for another 15 minutes in a warm place.

Topping:
Fry diced bacon with lard slowly in a larger pan / casserole dish until crisp. Then remove the bacon from the pan (leave the fat in the pan!) Add the diced onions to the pan and sauté until glossy (do not brown!). Season well with salt and pepper. Add the ground or crushed cumin to the onions. Remove onions from the heat source and let cool. Stir in bacon bits.

For the Topping:
Whisk the sour cream together with the eggs, salt, pepper, a pinch of nutmeg and a pinch of ground cumin.

Prepare baking sheet:
The dough volume will have doubled in the meantime. Knead again briefly, roll out on a floured surface and spread out on the lightly greased baking sheet. Form a 2cm (or 1″) high edge and prick a lot of small holes in the dough with a fork. Let the dough on the baking sheet rise one last time on a work surface for about 10 minutes and finally spread the onion topping on the dough and pour the liquid carefully over it.

Baking time:
Bake in preheated oven for about 45 minutes on middle rack until golden brown at about 200 ° C (or 400° F).

Serve fresh and warm from the oven. This recipe is measured for a baking sheet. Serve with a young white wine.


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