I had a huge pile of onions starting to go bad, and, looking for a recipe requiring lots of onions, I found this "Zwiebelkuchen", available everywhere in South Germany and in the Southwest of France where wine is made. It is best eaten with new wine, that is still sweet, but also a bit sour.
Place flour in mixing bowl, make well and place lukewarm milk with 6 T oil and generous pinch of salt in it. Gently mix yeast with liquid and wait until bubbles form. Mix everything well and knead a smooth dough. Cover and let rise for 20 minutes in a warm place.
In the meantime, peel and dice onions. Heat 2 T oil in a big and wide pot and cook onions until soft, stirring frequently. Remove pot from stove and let the onions cool off. Then stir in eggs and sour cream. Add salt to taste and caraway seeds.
Knead once more the dough, then roll out thin for a round cake pan, place in pan, making sure the edge of the dough comes up on the side. Pour the onions in. Cut the bacon into small pieces and place on top.
Place into preheated oven (200 Degrees C) and bake for 1 hour, until golden brown on top. It must be served warm.
And this from Eduard Mörike (German romantic poet, 1804-1875):
Ganz richtig hört ich sagen, dass, wer in Zwiebeln schlief,
hinunter wird getragen in Träume schwer und tief.
Dem Wachen selbst geblieben sei irren Wahnes Spur:
Die Nahen und die Lieben hielt er für Zwiebeln nur.
Und gegen dieses Übel, das gar nicht angenehm,
hilft selber nur die Zwiebel nach Hahnemanns System.
Das lass uns gleich versuchen! Gott gebe, dass es glückt! -
Und schafft mir Zwiebelkuchen! Sonst werd ich noch verrückt.
Comments
Comfort Food
Zwiebelkuchen und Federweiser...Comfort Food at it's best!
Photos?
How can I add a photo?
You figured it out :P
You can only attach one right now. I saw you took a bunch: you can manually go to the add image page and upload the rest.