How to Prepare Appetizing Zwiebelkuchen — Savory Onion Cake for Autumn

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Zwiebelkuchen — Savory Onion Cake for Autumn.

Zwiebelkuchen -- Savory Onion Cake for Autumn You can cook Zwiebelkuchen — Savory Onion Cake for Autumn using 13 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Zwiebelkuchen — Savory Onion Cake for Autumn

  1. Prepare of Dough.
  2. Prepare 125 grams of ◎All-purpose flour.
  3. You need 3 grams of ◎Dry yeast.
  4. Prepare 75 ml of ◎Lukewarm water.
  5. You need 1 tbsp of ◎Oil.
  6. It’s 1/3 tsp of ◎Salt.
  7. It’s of Filling.
  8. It’s 250 grams of Onion.
  9. You need 130 grams of Bacon (or ham).
  10. You need 85 grams of Cheese.
  11. You need 65 grams of ◆Heavy cream.
  12. It’s 1 of ◆Egg yolk.
  13. You need 1 pinch of Pepper (and salt if adding ham).

Zwiebelkuchen — Savory Onion Cake for Autumn step by step

  1. Combine the ◎ ingredients for the dough..
  2. Note: German onions are much smaller than Japanese onions, so adjust by using half an onion..
  3. Halve the onion horizontally and slice into rings. Saute the onions with oil..
  4. Cube the bacon (or ham). If using bacon, do not fry..
  5. Roll out the dough so that the area is slightly larger than the pan..
  6. If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel..
  7. Once the onions have cooled, scatter on top of the rolled dough..
  8. Combine the bacon and cheese, then scatter on top of the onions. Swirl in the combined mixture of heavy cream and egg yolk on top..
  9. Let rise at 50°C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing)..
  10. If you have a proofing setting on your oven, do so at 40°C (I go by the method shown above, since the lowest heat setting on my oven is 50°C)..
  11. The dough looks like this after 15 minutes..
  12. Bake at 200°C for 30 minutes, and it's done..
  13. Cut and serve the Zwiebelkuchen..
  14. I served with a pink tinted glass of Federweisser. It's also good served with a chilled white wine..
  15. This is baked in a 18 cm cake pan. I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk..
  16. I've also tripled the recipe and baked it on a baking tray. I also used the entire egg instead of just the yolk..