This is a very traditional German Recipe which is normally is served at wine festivals. I got married in the Rheingau area (check out what we ate on our wedding day) , where this dish is served normally with very young wines "Federweisser".
"Zwiebelkuchen" translates literally to "Onion Cake" and is quite similar to quiche; but made with a yeast dough rather than pastry.
I suggest you give this recipe a try, open your best white wine and have a wine festival at home!
German Onion Cake Recipe (Zwiebelkuchen)
Ingredients for the dough:
250 gr self rising flour
50 gr butter
1 packet for self deactivating yeast
150 ml lukewarm milk
1 tsp salt
1. Dissolve the yeast in the lukewarm milk.
2. Knead it with the butter, and flour to a dough.
2. Cover the bowl with a wet teatowel and leave to rise in a warm place for 2 hours.
Ingredients for the topping:
500 gr onions ( I used white)
50 gr butter
1 tablespoon flour
100 ml single cream
125 gr smoked bacon lardons
2 tsp cumin seeds
1. Peel the onions and chop them into rough cubes.
2. Fry the onions in the butter until they are transparent. (They should not start to brown)
3. Once they are transparent take the pan of the heat and mix in the cream and the 2 eggs.
4. Add salt to taste. (In my opinion, it needs quite a bit of salt as the onions may make it to bland).
5. Lay out a baking tray with non-grease baking paper. If you want you can even use a round cake pan.
6. Role out the dough and pour the topping over it.
7. Spread the bacon lardons and top and finish with a sprinkle of cumin
8. Now bake the cake at 200 degrees Celius for about 30-40 minutes.
This dish is best served hot with a glass of cool white wine.