Onion cake is a recipe classic – not only in Germany
Onion cake is a traditional dish from southern Germany and France. Especially in German wine-growing regions, onion cake is made in autumn Served with young wine and spring whites. Onion cake is similar to quiche, but unlike quiche it is traditionally baked from yeast dough and not from shortcrust pastry.
Onion cake is topped with onions cut into cubes or rings, which have previously been steamed in butter. Usually bacon is also used as a topping. The topping consists of eggs, sour cream, salt and caraway seeds – the caraway seeds make the onion cake nicely digestible. Onion pie is usually served warm.
The BRIGITTE basic recipe for onion tarts
Ingredients for the onion pie batter:
- 500 grams of flour
- 300 milliliters of milk
- 1/2 cube of fresh yeast (21 grams)
- 60 grams of butter
- 1/2 tablespoon of salt
For covering:
- 1.2 kilos of red onions
- 200 grams of bacon
- 350 grams of sour cream
- 4 eggs
- salt
- freshly grated nutmeg
- freshly ground pepper
The dough will like a normal yeast dough prepared. While the yeast dough is rising: peel the onions, cut into rings, strips or cubes. Fry the bacon, add the onions and steam until the onions are nice and translucent. For the topping, mix together the sour cream and eggs, add salt, pepper and nutmeg. As soon as the bacon and onions have cooled down, lift under the pouring. Roll out the dough on a baking sheet (don't forget parchment paper!). Distribute the onion and bacon glaze evenly on the yeast dough.
The onion cake must be in the preheated oven (200 degrees, convection 180 degrees, gas level 4) Bake for about 20 to 25 minutes. Maybe after a while, put a piece of baking paper over the onion cake.
Video tip: onion and pumpkin pie