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Johnson Estate Winery

German Zwiebelkuchen (Onion Tart)

German Zwiebelkuchen (Onion Tart)
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Serve with Federweisser or young white wine.
  • 1 tbsp active dry yeast
  • 3/4 cup warm water
  • 1 tsp sugar
  • 2 cups white bread flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flax
  • 1-2 tbsp olive oil
  • salt to taste
  • 6 large onions, 4 white 2 red, sliced thinly (may also substitute or add sliced leeks)
  • 6 slices bacon
  • 2-6 cloves roasted garlic (optional)
  • 1 1/2 cups sour cream
  • 3 eggs
  • 2 tbsps flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp caraway seeds
  • 1 tbsp chopped chives

Mix yeast, warm water, and sugar and stir to dissolve. Proof for about 20 minutes. Then add to flours, 3⁄4 cup additional warm water and mix well. Let rise about 1 hour.

Mix in olive oil, salt, and additional flour so that the dough can be kneaded. Then knead and place in a jelly-roll pan or large pizza pan with the dough, making sure that the dough extends up the side of the pan slightly.

Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, chop and add to onion; mix well. Add salt and pepper to taste.

Add flour to thicken onions if the mixture is wet. Stir in sour cream and add to slightly beaten eggs, then mix into pie mixture. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed and chopped chives.

Bake at 350ºF for approximately 40 minutes or until golden brown.

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