zwiebelkuchen_blech

Zwiebelkuchen vom Blech. Zwiebelkuchen vom Blech ergeben zusammen mit einem in der Zubereitung einfachen schnellen QuarkГ¶lteig Boden zГјnftige Zwiebelkuchenschnitten, welche man vom Blech weg geschnitten einfach aus der Hand verzehren kann und noch warm verspeist einfach phantastisch schmecken. FГјr den QuarkГ¶lteig Boden: 225 g Mehl Type 405. ВЅ TL Salz (3 – 4 g) 12 g Backpulver. 5 EL PflanzenГ¶l (50 g) 125 g Quark (Magerstufe) 1 kleine Lauchstange (125 g) 125 g durchwachsener Bauchspeck gerГ¤uchert. ВЅ TL KГјmmelsamen. Salz und Pfeffer. FГјr den Sahneguss: 100 g Schlagsahne (30 % Fett) Etwas abgeriebene Muskat Nuss. Frisch gemahlener Pfeffer. 200 g Saure Sahne (10 % Fett) 1 Backblech mit einer Größe von ca. 23 x 30 cm oder die halbe. FlГ¤che vom groГџen Backblech oder Fettpfanne vom Backofen. Auf Bild klicken zum Vergrößern. FГјr die Zubereitung von diesem Rezept Zwiebelkuchen vom Blech mit QuarkГ¶lteig Boden sollten zuerst die geschГ¤lten Zwiebeln in dГјnne Ringe gehobelt werden. Die geputzte Lauchstange in dГјnne Ringe schneiden. Gut durchwachsenen Bauchspeck in Scheiben, danach in schmale Streifen oder WГјrfel schneiden und in einer Pfanne unter hГ¤ufigem Wenden bei nicht zu groГџer Hitze glasig ausbraten. Die SpeckwГјrfel aus der Pfanne nehmen und auf einer doppelten Lage KГјchenpapier zum Abtropfen des Fettes auslegen. Mit Salz und Pfeffer abschmecken, zum AbkГјhlen zur Seite stellen. Mehl mit Salz und Backpulver in einer SchГјssel mischen. Den Teig aus der SchГјssel nehmen und auf einer ArbeitsflГ¤che mit den HГ¤nden kurz durchkneten, bis ein glatter geschmeidiger Teigballen entstanden ist. Den Teig solange ruhen lassen, bis man den Guss vorbereitet hat. Den Backofenrost in der Mitte der BackrГ¶hre einschieben. Schlagsahne mit 1 Ei und 1 EL Mehl gleich in eine größere SchГјssel einfГјllen. Mit einem Schneebesen gut aufrГјhren, Saure Sahne zuletzt hinzugeben und den Guss zunГ¤chst zart mit Salz (dabei den Salzgehalt der SpeckwГјrfel beachten) und etwas abgeriebene Muskat Nuss wГјrzen. Mit etwas mehr frisch gemahlenen Pfeffer abschmecken. Bei 12 StГјck Zwiebelkuchen vom Blech mit QuarkГ¶lteig enthalten 1 StГјck ca. 215 kcal, ca. 13 g Fett. Zwiebelkuchen vom Blech. Newsletter An- oder Abmeldung. Abonnieren Sie meinen kostenlosen Newsletter. Ich werde Sie regelmäßig Гјber neue Rezepte informieren. Authentic Schwäbischer Zwiebelkuchen (German Onion & Bacon Pie) Written on 15 October, 2013. Autumn in Germany means a great many things to me, among them the brilliance of leaves changing color, harvested grapes from scenic hillsides, and Zwiebelkuchen, one of my favorite baked goods. This directly translates to “onion cake” but it’s actually a delicious savory pie. Growing up in southern Germany, I always looked forward to the Fall, one reason being that it meant enjoying this incredibly delicious German Zwiebelkuchen. Another reason – grape season. Traditionally Zwiebelkuchen is enjoyed with a glass of Federweisser, or grape must. Not being an alcohol drinker, I always enjoyed it with a glass of delicious freshly squeezed grape juice. During the Fall, right after the grape harvests, you can find roadside stands selling it in large jugs and never did a year go by that we didn’t stop at least once to load up. Images courtesy of Wikipedia. There are a few varieties of Zwiebelkuchen, depending which region you’re in. Some are flat and cut into squares with a thinner layer of the topping, others are thicker and deeper like pie. This version is from Swabia where I grew up. A favorite past-time is going to the Black Forest in the Fall and enjoying a slice of Schwäbischer Zwiebelkuchen at a Cafe, made with delicious local Black Forest bacon. Schwäbischer Zwiebelkuchen is typically round and deep, like quiche, though the flat varieties can also be found in bakeries throughout southern Germany. But whatever the shape, traditional Zwiebelkuchen always consists of yeast dough, topped with buttery caramelized onions, savory bacon, and a thick creamy base. Often, as in this version, caraway seeds are also included which add a wonderful depth and dimension of flavor. I developed this recipe a few years ago as Autumn set in and I was craving the Zwiebelkuchen I always enjoyed in Germany. If you like onions, butter and bacon, you will love this Zwiebelkuchen, guaranteed! 1) Use good quality bacon with a nice, smoky flavor for best results. 2) You can also use pie crust (homemade or store-bought refrigerated) if you prefer. Let’s get started! Finely dice the bacon. Finely chop the onions. Fry the bacon until crispy. Add the onions and cook for 30-30 minutes until nicely caramelized. Let the onion mixture cool. Combine all the filling ingredients in a bowl. Beat until combined. Add the onion mixture and stir to combine. Pour the filling mixture into the prepared pie crust in a 9-inch springform. A springform is critical as you will need to release the pie from it. I’m happy with my Cuisinart Chef’s Classic Non-Stick Springform. Sprinkle with a few caraway seeds. Bake in the oven preheated to 400 degrees F for 55-60 minutes or until the center of the pie is firm and the top is golden brown. *Dough recipe has been updated – yes, there was a typo in the milk quantity. Germany's most famous (and delicious) way of celebrating Autumn! This version comes from Germany's southern region of Swabia. Note: You can use pie crust instead of yeast dough (homemade or store-bought if you prefer.) For the Yeast Dough Crust: 1 1/2 cups all-purpose flour ½ teaspoon salt 4 tablespoons butter at room temperature and cut into small cubes 1/4 cup plus 1 tablespoon warm (not hot) milk 1 package yeast For the filling: 2 tablespoons butter 2 ¼ lbs yellow onions ,finely diced 5 slices thick cut bacon ,finely diced 1 ½ cups full fat sour cream 4 large eggs ,or 3 extra large 2 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon caraway seeds Freshly ground black pepper. Share this: 114 Responses. Danke sehr, liebe Kimberly! Er sieht ja lecker aus! :) The Daring Gourmet says. Danke, meine liebe, liebe Michele! Ich stimme zu – super lecker! :) kerstin straub says. Omg I miss zwiebelkuchen.One of my all time favorite.Iam from Heilbronn Germany and mom used to make it sometime.Thank you for sharing the receipe:) The Daring Gourmet says. Hallo, Kerstin, und wilkommen! It’s one of my favorite things, too. I honestly don’t think I could ever get tired of eating Zwiebelkuchen! ermm did you add enough flour. Kimberly @ The Daring Gourmet says. It doesn’t seem possible that 1/2 cup flour is enough. Is that a correct amount? Kimberly @ The Daring Gourmet says. I know it doesn’t sound like much, but it’s yeast dough – so it will rise – and it’s deliberately a very thin crust, just enough to stretch across the pan. With this Zwiebelkuchen you don’t want a mouthful of crust. The filling is the crowning feature and the crust merely serves to hold it. Alternatively you can also use pie crust, including one sheet of store-bought pie crust. Hi I cannot find the amount of ingredients for how much bacon. How much onion? Etc. Kimberly @ The Daring Gourmet says. Scroll down to the bottom of the post, past the step-by-step photos, and you’ll see the recipe box. Is it really 2 and quarter POUND of onions? Kimberly @ The Daring Gourmet says. Yes, froehlichmama, it is indeed! :) Hi Kimberly, thank you for the recipe! I added caraway to the dough and that worked well :) Kimberly @ The Daring Gourmet says. Excellent, thanks so much for the feedback! Christa K. Adams says. I am in the process of making my first Zwiebelkuchen, used to hate it as a kid when my mother made it, however hers never sounded as good as yours. I have got my filling ingredients ready, however, I had serious doubts as to the ratio of the flour to the milk and butter. I got a soupy mess and did add some more flour to at least have a “Brei” and just a few minutes ago shoved it in the oven to rise. Here in Mexico, yellow onions are unknown but I just managed to find some in a specialty store and thought I would give your recipe a try. Wish me luck! Kimberly @ The Daring Gourmet says. Awesome, let us know how it turns out, Christa! Christa K. Adams says. As anticipated, I had problems with the dough. In fact, I tossed the first batch, sent hubby to the store for new yeast, and started all over again with no better results. However, I do admit I have never been great working with yeast. I used the second batch anyway and added the filling on top. It turned out just absolutely delicious and I am a convert. My American husband, having had Zwiebelkuchen during prior visits to Germany, thought it was the best ever, especially after reheating and crisping individual slices in the toaster oven. But I am still puzzled regarding the dough especially since I will have to make it again. Kimberly @ The Daring Gourmet says. Hi Christa, I am so happy you both enjoyed it and appreciate the feedback! Okay, let’s troubleshoot the dough: So the second time you said the dough turned out the same but that you went ahead and used it and the Zwiebelkuchen turned out great. So did the dough work out after all? Did it bake properly with the filling in it? Christa K. Adams says. Hi Kimberly: Apparently my earlier answer to your above reply did not take. So here I go again. The dough worked out after a fashion. Since it probably was thicker than what your recipe recommends, I probably should have baked the whole thing a little longer or maybe even prebaked the dough. The line between dough and filling was a bit obscured, possibly some liquid from the filling seeped into it while baking. However, the filling did not stick to the sides of the springform. The next day we warmed up some slices in the toaster oven, and the bottom crisped up nicely. The whole thing was by no means a loss, Kimberly @ The Daring Gourmet says. Thanks for the feedback, Christa. Yes, yeast dough can be a little tricky to work with. When I have some more time I may go back and take some step-by-step pictures of the dough-making process. In any case, I’m glad it turned out and that you enjoyed it! Zwiebelkuchen is one of my favorite German dishes. Christa K. Adams says. Made the Zwiebelkuchen again for New Years Eve, only this time I bought some finished Pizza dough and it was a total hit. Took a bit of work however to get a thin enough crust. Kimberly @ The Daring Gourmet says. Fantastic, so glad to hear it was a hit, Christa! Hi did you put 2 teaspoons of salt to your filling? Thanks. Hi, made this and all went well, I found the filling very salty, and I only used 1 teaspoon. Is this a mistake. Should it be 1/2 tsp. Kimberly @ The Daring Gourmet says. Hi Beth, thanks for the feedback. No, it’s 2 teaspoons and that’s a pretty standard amount for Zwiebelkuchen. That said, salt tolerance varies greatly from person to person and as with any recipe, I recommend that if someone tends to be a little more salt sensitive to start with less. I personally don’t like overly salty foods and I’m not generally one to add salt at the table, but I don’t find this Zwiebelkuchen too salty for my taste. Again, purely personal preference though. Thanks Kimberly. Zwiebelkuchen wie zuhause :-) ( Gechingen/Calw, Baden Wuerttemberg) Kimberly @ The Daring Gourmet says. Hallo, Hans! Genau, etwas ich geniessen kann wenn ich Heimweh habe (ständig). Liebe Grüsse an Gechingen! Thank you for this mouth-watering recipe. Your photos are terrific. I will be making this very soon. Question regarding the dough: Although you specify common all-purpose flour, would you recommend using higher gluten bread flour if available? I ask for two reasons. One, I usually see yeast in many bread recipes. Two, I have a five-pound bag of bread flour in need of use! But I ultimately do not want to compromise your recipe. Kimberly @ The Daring Gourmet says. Thanks so much, Rob, I really appreciate that! While you wouldn’t want to substitute bread flour for all-purpose flour to make cakes, cookies, muffins, etc, you probably could get away with it for this crust. Bread flour has a much higher protein content and so it’s just a lot harder, chewier. Since there will be a moist filling in it I think it will probably be okay for this purpose. Really the star of the show here is the filling more than anything. You can honestly even use a store-bought pie crust and you’ll love this Zwiebelkuchen just the same. Whatever you decide on, let us know how it goes! This looks delicious! My parents are both American but they used to live in Germany for a few years back in the early seventies (before they had kids, so I never lived there) – I’ll have to ask them if they remember eating this. Kimberly @ The Daring Gourmet says. It’s one of my personal favorites, Julie. Every Autumn you can find Zwiebelkuchen in every bakery and at many roadside stalls you can find Neuer Wein and Federwasser (grape wine or freshly squeezed grape juice from the Autumn harvests) which are traditionally served with with the Zwiebelkuchen. It’s a delicious tradition! Be still my heart, I think I’ve finally found a German recipe I could fall in love with. This sounds divine. I’ve dabbled with some German recipes in the past, but none of them have won me over…yet. Kimberly @ The Daring Gourmet says. What. :) Okay, Amy, if you haven’t fallen in love with any other German recipes yet you’ve been looking in the wrong places! :) Take a look at my German section by location on my recipes dropdown menu – pick any one of those and I’m pretty confident you’ll become a German food convert yet! ;) For instance, flammkuchen…omg it’s amazing. All of the variations are amazing actually. This looks strangely good! I wish my Oma would have made something like this when I lived in Germany, but I might just have to make it for myself because I LOVE onions. Kimberly @ The Daring Gourmet says. It is sooooo good, Danielle! As long as you like bacon and onions you will LOVE this! :) This is bringing me back to my time spent in Germany! Kimberly @ The Daring Gourmet says. It’s a very quintessential German dish! What great memories you have! I absolutely love this recipe and cannot wait to try it! I’ve tried a similar French-style recipe, but this German specialty of yours looks amazing! Happy Fall! Kimberly @ The Daring Gourmet says. Thanks, Patricia! It’s superbly delish, I’ve never known anyone who’s tried it who didn’t like it. Happy cooking and Happy Fall! :) Ach! Meiner Opa war ein Schwaber! Er kommt aus Aichtal, nach Stuttgart Sud. Wir haven fur 3 Jahre im Deutschland gewonnen, und es war wunderbar. Ich muss dieses kuche gebacken! (und ja, es tut mir leid. Meine Deutsch ist Kinder Deutsch.) :o) Kimberly @ The Daring Gourmet says. Das ist fantastisch, Dee Dee! Und dein Deutsch ist echt gut :) Ganz bestimmt, Du musst dieses Zwiebelkuchen backen, es würde dein Opa sehr stolz machen! :) This is one savory pie I can get behind!! It looks scrumptious and ready for fall! Kimberly @ The Daring Gourmet says. Thanks, Megan, you’d love this! It’s FULL of bacon and caramelized onions! What’s not to love. Love a good savory pie! Looks delicious. Kimberly @ The Daring Gourmet says. I’m so excited to make this recipe. I’ve never heard of zwiebelkuchen before but it sounds so delicious. Anything that’s sprinkled with caraway before baking is right up my alley. I made a pinterest board for German cuisine just so I’d be able to find and make this ASAP. Thanks so much for the incredible recipe! Kimberly @ The Daring Gourmet says. That’s awesome, Renee! I’m excited about your new pinterest board and am seriously thrilled you’re going to be making this! Happy baking and let us know what you think! This looks wonderful! I love the addition of caraway seeds – reminds me a bit of some of my family’s old Polish recipes! Kimberly @ The Daring Gourmet says. Thanks, Martha! Yes, caraway seeds are something both cuisines have in common. Such a great spice, so underutilized! I’d never heard of this before, but I have to say it sounds incredibly delicious! This will be a must-try for me this weekend. Kimberly @ The Daring Gourmet says. It’s SO good, Lana, and I’m so glad you’re going to try it! Happy baking! :) Ich bin in Deutschland zur Uni gegangen. Ich hab an Uni Mannheim studiert und fuer 5 Jahre dort gewohnt. Ich vermisse Deutschland, das Essen und dass man in Europa ueberall so schnell reisen kann. Ich hab dort gelernt Zwiebelbrot zu backen und es war lecker. Ich muss diesen Zwiebelkuchen backen, sieht sehr lecker aus! :) Danke fuer die Rezepte! Kimberly @ The Daring Gourmet says. Hey, das ist super, Neli! Ich bin in Stuttgart aufgewachsen aber wohnte auch ein Paar Jahre in Kaiserslautern, so nicht weit entfernt von dir. Toll, dass du dieser Erlebniss hattest! Happy baking! :) This looks so amazing, and your posts and story about growing up in Germany makes me want to visit so bad! Kimberly @ The Daring Gourmet says. Thanks, Angie, and I hope you get to visit someday! I’ve never seen one like this! I think they have the flatter kind that you mentioned around here. And whoa – my onion obsessed husband would love this! Kimberly @ The Daring Gourmet says. Erin, yes I think your region is known more for the flatter “Blech” types of Zwiebelkuchen. You can find those in Swabia, too. Those are also good but I vastly prefer the Springform kind because it has so much of that yummy onion/bacon filling! I have never tried Zwiebelkuchen, but am smitten with that gorgeous crust and the hearty filling. This is something I need to make! Kimberly @ The Daring Gourmet says. Yes, you do! And I am confident you’re going to LOVE it! :) Wow, this looks amazing…savory pie make for some delicious meals. I love how thick this one is! Kimberly @ The Daring Gourmet says. Heather, I’m such a bacon and onion fiend and this dish fulfills both addictions beautifully! :) I must make this. It is something I know I will most certainly love. Kimberly @ The Daring Gourmet says. Michelle, I am certain you will as well! Happy baking! :) Oh. My. Goodness! This onion pie is beyond delicious looking. It would be perfect on a cold fall day. Kimberly @ The Daring Gourmet says. Thanks, Nutmeg Nanny, it really IS perfect for the Fall! I went to the Black Forest once when I was in highschool, we were traveling through Germany and stopped at a store in the Black Forest that made wooden cuckoo clocks. I love it! But onto this pie! My dad would go crazy over this! IT’s beautiful. Kimberly @ The Daring Gourmet says. Angie, yes, the cuckoo clock store! That was the town of Triberg, not far from where I grew up. It’s such a picturesque little town with cute shops, great bakeries and restaurants, and scenic hikes and sights. Every time I went into that cuckoo clock shop I left wishing I could take them all with me! LOVING the photos! Such a gorgeous spot! I’ve had this pie before and it was one of the best comfort foods of ever. Kimberly @ The Daring Gourmet says. It really is, Katerina, I’m glad you’ve had the chance to try it! I am so excited about this recipe!! My son (whose 14th bday is today) is taking his first year of German, he LOVES it! And his teacher (she just won best middle school German Teacher in the US AND met with the president of Germany when he was just here). To prep him for his 3 week trip to Germany I will totally make this pie! I will also make it when we host our exchange student for 3 weeks! Thank you. Kimberly @ The Daring Gourmet says. Awesome, such perfect timing, Colleen! That terrific how excited your son is about German and Germany. I think your whole family is going to love this Zwiebelkuchen! :) I love foods from different cultures! This pie sound fabulous! Kimberly @ The Daring Gourmet says. Nancy, I couldn’t live if I had to just stick with one kind of cuisine! This is just absolutely amazing, it looks so inviting. I just want to reach through the screen and grab a slice. Kimberly @ The Daring Gourmet says. I wish you could grab a slice, Kim, you’d love it! I love anything savory, this is my kind of pie! Kimberly @ The Daring Gourmet says. Kinda like a quiche on steroids, Steph, it’s so good! this looks fantastic! I love quiche and seems like an amazing recipe! A must try! Kimberly @ The Daring Gourmet says. I’ve never had a German Onion Pie, but after seeing this, I surely want to try! Kimberly @ The Daring Gourmet says. Jessica, you’ll be happy you did, I promise! Made this over the past weekend and everybody loved it! Instructions were easy to follow. Danke für einen lecker Kuchen Kimberly. Kimberly @ The Daring Gourmet says. Wunderbar, TG! This is one of my all-time favorites, so glad you enjoyed it, thank you! thelma belda says. kimberly iam fr the Philippines & have lived 3yrs Hamburg 35yrs ago. a german lady friend from Stuttgart introduced me to Zwiebelkuchen. I forgot all about it until now, felt much nostalgia for Germany [a second home to me]. I will make this with much love! thank you, gruess Got :] Kimberly @ The Daring Gourmet says. Grüss Gott, Thelma! :) I lived in Hamburg very briefly myself. But my heart will always be in Baden-Württemberg and Bavaria – the regions of the best food and the prettiest landscapes :) I’m so happy you’ve been reintroduced to Zwiebelkuchen after such a long time apart. Happy baking and please let us know what you think! Just a little bit erstaunt that no one has mentioned Federweißer yet. A typical early (not yet) wine to go with Zwiebelkuchen. :) Kimberly @ The Daring Gourmet says. Hi Anna, I do mention it in the very beginning, second paragraph. Yes, it’s a grape must and is the traditional accompaniment for Zwiebelkuchen. I’m incredibly torn between using pie crust or yeast dough. So many different recipes from different regions. I’ve never eaten it, so I don’t have preference. What’s best? . Kimberly @ The Daring Gourmet says. Hi Alisha, they’re both great. I’ve made it many times with both types of crust and I’m not even sure I have a strong preference. I love the flavor of yeast dough but I also like the flaky texture of the pie crust. When I’ve been in a hurry and didn’t have time to make yeast dough or homemade pie crust I’ve even used store-bought pie crust and still loved the results. Either way you choose you can’t go wrong :) Sherry Hill says. Hi! I made mine gluten free and used 1:1 flour and had to add more milk to mine, probably 3/4 cup or more rather than 1/4 cup. GF needs to be more of a wet dough. It baked beautifully and am waiting for it to cool to taste. So excited! In 1987 we visited Germany and a neighbor of my brother brought this over for us to try. I LOVED it. The closest way I can describe it is an onion ring taste with bacon….in a pie/cake. The German neighbor called it a cake. Just cut it…and FABULOUS is all I can say. Thanks for sharing the recipe! Kimberly @ The Daring Gourmet says. Hi Sherry! That’s a great description and I’m with you all the way: Zwiebelkuchen is one of my all-time favorite baked goods! Thanks for the info on your GF crust version. Hope you enjoyed this as much as you did in Germany! I’m excited to find this recipe! My significant other’s family is from Heilbron and we’ve visited several times. I’ve mastered Sauerbraten and Spaetzle so far, with help from his aunt in Germany. He mentioned his mother’s Zwiebelkuchen, so I want to try making it. Also your schnitzel recipe. Kimberly @ The Daring Gourmet says. Thanks, Vanessa! You’ve tackled some great German dishes already and I’ve no doubt you’re going to love the Zwiebelkuchen and Spätzle. Happy cooking and Guten Appetit! I am so looking forward to trying the recipe. My German cousin once showed me a shortcut using crescent rolls as the dough. It was OK, but nothing like my Tante in Germany. I do not have a food processor — is it possible to knead the dough by hand as I do when I make Povatiza bread? If not, I will use my homemade pie crust–which is pretty darned good. I will let you know how it turns out. Kimberly @ The Daring Gourmet says. Awesome, Kurt! You can absolutely knead it by hand. I think your homemade pie crust will be the perfect option though. Honestly, I’m a bit torn between yeast dough versus pie crust on this. I prefer the yeast dough if it’s the flat version of Zwiebelkuchen (also found in Swabia) but for this particular, thicker version in the springform, I *think* I almost prefer a pie crust. Either way though I think you’ll be very happy with this Zwiebelkuchen – enjoy! Thanks. I will let you now how it turns out. The Zwiebelkuchen was outstanding! I took it to work for a Fall Luncheon—everyone raved. I used my home made pie crust which was perfect. Fortunately for me and my wife, we have had a beautiful stretch of warm weather, so I was able to dice the onions outside! I love the “deep dish” version. Will definitely make this again. Kimberly @ The Daring Gourmet says. Fantastic, Kurt, I’m so glad to hear that and really appreciate the feedback – thank you! I wish I had thought to look for this recipe online last year when I finally tried to make one.. I had a recipe that I had saved from my year in a Germany in 68-69. It was in German of course (which I can still read bit sometimes it is hard to figure out exactly which ingredient is meant), it was in metric measure, and I had to make it gluten – free. So, no challenge! Anyway it looked a little funny but tasted good. Kimberly @ The Daring Gourmet says. Wonderful, Judy, thank you! Kathy Pogeler says. I just returned from a River Cruise. We had Onion Cake/Pie at a bakery/cafe in Wertheim that was so amazing I came home searching for a recipe. Your’s sounds great, though thicker than what we had. I can’t wait to try it! Kimberly @ The Daring Gourmet says. Hi Kathy, what a great experience! Yes, the thickness varies between different regions in Germany – this one is from the southern region of Swabia where it is a thick filling verses. Let us know what you think once you’ve tried it! Peter Hirschmanner says. Hi kimberly, i have a Hard time to find fresh yeast, can I use dry yeast, if yes, how much? Danke schoen , I’m originally from Austria and my mom used to make zwiebelkuchen all the time, however she used to make a blech kuchen. Kimberly @ The Daring Gourmet says. Hi Peter, this recipe actually does use dry yeast – one packet of dry yeast is 2 1/4 teaspoons. I miss the fresh yeast I used to regularly use in Germany but yes, it’s nearly impossible to find in the U.S. Ceia Hedges says. My recipe was from a Sunset Magazine over 50 years ago! It called for Hot Roll Mix for the dough (could make your own of course), 4 large yellow onions thinly sliced and sautéed in butter , 3 eggs, salt, caraway seeds and 2 cups sour cream. My brother especially loved it – and others. When I called it onion cake, many were skeptical! Good with spiced apple cider or dry white wine – my preference. Great appetizer and different. Thank you so much for this recipe. I spent a couple of years in Heidelberg on the 1970s and remember having Zwiebelkuchen mit neuer Wein. E and I will do it this weekend. Kimberly @ The Daring Gourmet says. Autumn just isn’t the same without Zwiebelkuchen, Andy. Happy baking and I hope you enjoy it! We shall try a pâté brisée recipe by Alma Lach. Tomorrow we’ll be doing your Zwiebelkuche. Because it’s next to impossible t get neuer Wein here in Canada, we’ll be having a Ruppertsberger Gewürtztraminger Hofstück Spätlese QmP 2015. We’ll also do a Yotam Ottolenghi blueberry, almond and lemon cake from the New York Times, with a few modifications,such as cinnamon. Kimberly @ The Daring Gourmet says. That sounds terrific, Andy, happy eating! Es ist ganz unmöglich Deutsch zu schreiben auf meine Werkstation weil der sogenannte automatische Buchstabierungs-programm immermals Deutsche Wörten korrektiern muss. We did your Zwiebelkuchen. The flavour was excellent! However, the texture was not what I remembered from HD. There, it was much thinner, with a flakier crust and a deep brown, caramelised onion filling. Your filling seemed to have the texture of an egg and onion salad, which literally fell apart on the plate. Did we do something wrong, or are there different ways of doing it, depending on the town or village? Still, it was very nice. But we’re going to tweak your recipe. We did the Zwiebelkuchen a day or two ago.it was very good, but not quite what I remembered from HD. That had a greater proportion of onions, the tart was much thinner and darker, and fewer egg. Your filling fell apart on the plate and was more like a cooked egg, onion and bacon salad, great for sandwiches but quite different in appearance and texture. This is not a critisism, only an observation. Also, my idea of using pâté brisée wasn’t that great, as the crust didn’t turn as flakey: I suppose the longer baking time had an impact. Kimberly @ The Daring Gourmet says. Hi Andy, yes, there are several variations of Zwiebelkuchen depending on the region and this is for Swabian Zwiebelkuchen. In any case, it should not have fallen apart nor have had the texture you described – those are all symptoms of over-baking. Add your Response Cancel reply. Hi, I’m Kimberly. Wife of one, mother of two, cook of many. Come tour the world through your taste buds! Delicious originals, revitalized classics, and simply downright good eats! Popular Now. Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent. Sign up for our newsletter! Receive the latest recipes from The Daring Gourmet! You have Successfully Subscribed! (No SPAM, we'll never sell your email - we promise!) Backen. Backen macht Freude heiГџt ein altes Sprichwort. Backen macht nicht nur Freude sondern auch Freunde. Den wer isst den nicht gern einen leckeren selbstgebackenen Kuchen oder eine mit Liebe gemachte Torte. So sind Muffins eine tolle und einfache MГ¶glichkeit schnell eine Parade von kleinen Kuchen auf den Tisch zu zaubern. Mit den richtigen Rezepten klappt backen immer. Man muss sich nur genau an die Anleitung halten und beim backen den Kuchen im Auge behalten. MIt ein wenig Erfahrung geht das praktisch von allein. Auch die allseits beliebten Pizzas und Quiches kommen aus dem Backofen. Und was wГ¤re den Weichnachten ohne den leckeren Duft von frisch gebackenen WeihnachtsplГ¤tzchen aus der KГјche. Mit dem richtigen Rezept kann jeder Backen. Hier auf diesen Seiten finden Sie die passenden Rezepte, Tipps und Anregungen. Entdecken Sie hier wie man damit besonders kalorienarme Kuchen backen kann, die man ohne Reue isst. Ein nach altbekannter Rezept selbstgebackener Kuchen ist immer sehr geschГ¤tzt. Zum Kaffee gibt es doch nichts besseres als einen selbst gebackenen Kuchen. Es gibt ene Vielzahl von leckeren Kuchen Rezepten. Vielleicht finden Sie in einer der nachfolgenden Kategorien ihr Lieblingskuchen Rezept. Abonnieren Sie meinen kostenlosen Newsletter. Ich werde Sie regelmäßig Гјber neue Rezepte informieren. Verzehr: Meist wird der Zwiebelkuchen als Imbiss oder abends in geselliger Runde serviert, manchmal wird er auch als Hauptmahlzeit gegessen. Verbreitung: Zwiebelkuchen gibt es inzwischen überall in Deutschland. Der Ursprung liegt in den süddeutschen Weinbaugebieten in Baden und Schwaben. Der Zwiebelkuchen. Und andere Geschichten aus Schwaben zum Lesen und Vorlesen. 1993, Silberburg-Verlag, Tübingen, 120 Seiten, ISBN 3874071685. Edeltraud Teufel, Erwin Teufel: Baden- Württemberg. Kulinarische Streifzüge. Mit 69 Rezepten. Sigloch Edition, Künzelsau, 1995. ISBN 3893931368. Die Zutaten für den Zwiebelkuchen sind das ganze Jahr über zu bekommen. Hochsaison ist die Zeit der Weinlese. Bodensee-Oberschwaben, Hochrhein-Bodensee, Schwarzwald-Baar-Heuberg, Südlicher Oberrhein. Rezepte : Zwiebelkuchen und Federweiße. Seite 1 — Zwiebelkuchen und Federweiße Seite 2 — Auf einer Seite lesen. Marco Müller, Küchenchef der Berliner Weinbar Rutz, beim Anrichten eines Zwiebelkuchens - verziert mit Gänseblümchen. Im Herbst kommt wieder der neue Wein. Sein Aussehen erinnert an wirbelnde Federchen, daher ist er auch zu seinem Namen gekommen: Federweißer. Der süffige Most enthält 4 bis 5 Prozent Alkohol und schmeckt wie Traubensaft mit prickelndem Sekt. Je nach Anbaugebiet ist der Federweißer von September bis Ende Oktober erhältlich und wird meist mit einem warmen Zwiebelkuchen angeboten. Mehrere Köche aus namhaften deutschen Restaurants haben uns ihr persönliches Zwiebelkuchenrezept und den passenden Weintipp verraten. Badischer Zwiebelkuchen à la Rutz. 1 EL Pflanzenöl. 1 Stk. gepresste Knoblauchzehen. 2 EL Pflanzenöl. 60 g Schwarzwälderschinken in feine Streifen. 200 g saure Sahne. Salz, Pfeffer, Muskat. 2009 Pfälzer Federweißer. Weisenheim am Sand, Pfalz. Aigners Rezept für Zwiebel-Speck-Kuchen: 100 g Frühstücksspeck. 50 g geriebener Hartkäse. Mehl, Butter, Ei, Sahne und Salz zu einem Mürbteig verkneten (nicht zu lange kneten, da sonst der Teig die Haftung verliert). Teig zugedeckt 30 Minuten kühl lagern. Teig auf ca. 29 cm Durchmesser (größer als die Springform) ausrollen, die Form damit auslegen. (Der Kuchen wird nur 2-3 cm hoch. Speck und Zwiebeln gesondert in kleine Würfel schneiden. Fett in einer Kasserolle erhitzen, Speck glasig anlaufen lassen, Zwiebeln beigeben, 5 Minuten bei schwacher Hitze dämpfen, würzen, kalt stellen. Eier, Milch, Sahne, geriebener Hartkäse, Salz und Muskat mit dem Schneebesen verrühren. Speck-Zwiebel-Gemisch in der ausgelegten Form. verteilen, mit dem Eiguß übergießen und in das vorgeheizte Backrohr stellen (unterste Schiene). Backen, aus dem Rohr nehmen, 5 Minuten ruhen lassen, aus der Springform lösen. Heiß oder lauwarm auftragen. Backdauer: ca. 25 Minuten. Badischer Zwiebelkuchen mit Mürbteig "44" 1TL Champagneressig (Weißwein geht auch) 200 g Speck, durchwachsen und in feine Streifen geschnitten. 300 g saure Sahne. ½ TL gestoßener Kümmel. Salz, Pfeffer aus der Mühle, Muskatnuss. Den Teig auf einer bemehlten Fläche ausrollen und in eine mit Butter ausgefettete Springform von 26 cm Durchmesser legen und am Rand hochziehen. Die Zwiebelmischung darauf verteilen. Die saure Sahne mit den Eiern vermengen, leicht würzen und über die Speck-Zwiebel verteilen. Im Ofen bei 200-220ºC ca. 35-40 Minuten backen. Am besten warm servieren. Zwiebelkuchen "Bayrisches Haus": 1 kg Roscoff-Zwiebeln oder Schalotten, geschält und in feine Julienne geschnitten. 100 g Frühlingslauch, fein geschnitten. 200 g Pancetta, in feine Würfel geschnitten. 100 g Crème fraîche. 50 g geriebenen Fontina gereift. 1 Msp. fein gehackter Peperoncino. 1 Msp. Paprikapulver scharf. Meersalz, langer Pfeffer fein gemahlen. Backpapier, Erbsen zum Blindbacken, Butter zum Einfetten. Zutaten für den Teig gut verkneten (nicht zu stark, da sonst der Teig brandig wird), anschließend eine halbe Stunde in Folie geschlagen im Kühlschrank ruhen lassen. Eine Springform mit Butter einfetten, den Teig gleichmäßig ausrollen und die Form damit bis zum Rand auslegen. Mit Backpapier auslegen, Backerbsen einfüllen, bei 180°C im Ofen blind backen und auskühlen lassen. Für die Füllung (Royal) Sahne, Milch, Crème fraîche miteinander verrühren, Eier darin verquirlen, mit Peperoncino, Paprika, Meersalz und langem Pfeffer abschmecken. Zwiebeln, Lauch und Pancetta vermengen und in der Form verteilen und anschließend mit der Royal angießen. Danach bei 140°C im vorgeheizten Backofen ca. 35 Minuten backen. Mit Fontina bestreuen und unter dem Grill gratinieren. Anschließend auskühlen lassen, in Tortenstücke schneiden und servieren. Kuchen & Torten. 500 g Mehl, 250 g Butter, 4 Eigelb, 4 El saure Sahne. Eischnee aus 4 Eiweiß, 250 g kleingehackte Walnüsse, 250 g Zucker, 150 g kleingeschnittene Rosinen. Aus dem Teig 80 Kügelchen formen und mindestens. 6 Stunden oder über Nacht kühlstellen. Den Teig so. dünn wie Nudelteig rund auswellem, jeweils. 1 TL Füllung daraufgeben und zu Kipfeln formen. Bei 200 Grad Oberhitze/Unterhitze hellgelb backen. Nach dem Backen mit Puderzucker bestreuen. Weihnachts-Apfelkuchen. 800 g säuerliche Äpfel, 3 El. Zitronensaft, 250 g Mehl. 100 g Speisestärke, 1 Tl. Weinsteinbackpulver, 250g weiche Butter, 200 g Zucker, 1 Prise Salz, 4 Eier. 1/2 Tl Zimt, 2 Tl. Lebkuchengewürz, 2 Tl. Kakao, 150 g Apfelgelee, 2 El. Calvados. Äpfel schälen, vierteln und das Kerngehäuse entfernen. Die Äpfelviertel in drei Spalten schneiden und mit dem. Zitronensaft übergießen. Butter, Zucker und Salz. schaumig aufschlage, nach und nach Eier zugeben. Mehl, Speisestärke und das Weinsteinbackpulver unter- heben und zu einem geschmeidigen Teig verarbeiten. Die Teigmasse halbieren. Eine Teighälfte mit Zimt, die. andere mit Lebkuchengewürz und dem Kakao würzen. Die Teige in je einem Spritzbeutel ( ohne Tülle) füllen. Auf ein mit Backpapier ausgelegtes Backblech die Teige. abwechseln in Streifen spritzen. Die Apfelspalten darauf. legen und leicht andrücken. Im vorgeheizten Ofen bei. ca. 40 Minuten lang backen. Apfelgelee erwärmen und. mit dem Calvados abschmecken, den noch lauwarmen. Kuchen damit bestreichen. Zwiebelkuchen. Hefewürfel- 6-8 El kalte Milch ( ggf. etwas mehr) 250 g Mehl + etwas fürs Blech. 5 große Zwiebeln. 300 g Creme fraiche. 1 TL Kümmel, Salz, Pfeffer. Für den Teig die Hefe in die Milch bröseln und in einer. Schüssel verrühren. Hefemilch über das Mehl gießen. Butter zerkleinern und mit dem Ei zur Mehlmischung. geben und gut durchkneten. Den Teig auf einem bemehl- ten Backblech gleichmäßig ausrollen. Den Backofen auf. 180 Grad vorheizen. Für den Belag die Zwiebeln schälen, würfeln und in Öl. anbraten. Herausnehmen und abkühlen lassen. Dann. Eier, Creme fraiche und Kümmel mit den Zwiebeln ver- mengen. Mit Salz und Pfeffer würzen. Die Zwiebelmasse. auf dem Teig verteilen und den Kuchen ca. 40 Minuten. Tipp: Zum Zwiebelkuchen gibt's traditionell neuen Wein. Aprikosenkuchen. 250 g Mehl, 125 g Butter, 1 Ei, 2 Eß. Sauerrahm, 1 Prise Salz. Belag : ca. 600 g gedünstete Aprikosen. Guss: 3 Eier, 150 g Zucker 1 Päckchen Sahnepuddingpulver, 1 Becher Sauerrahm, 250 g Quark, 1 Becher Sahne, Zubereitung : Eier zuerst schaumig schlagen, den Zucker lang- sam in die Schaummasse einrühren. Quark, Sauerrahm und. Puddingpulver unterrühren, zuletzt die steif geschlagene Sahne. unterheben. Den Guss auf die Aprikosen geben und mit Mandel- blättchen bestreuen. Bei 160 Grad Heißluft ca. 50-60 Minuten. Marko Gärtner. "Eine gute Küche ist das Fundament allen Glücks." Auguste Escoffier. Menükunde, was muss man beachten? Viele Regeln, die beim Schreiben von Speisekarten gelten, gelten natürlich auch für Menükarten. Hier sind sie etwas zusammengefasst, es können in den einzelnen Bereichen Wiederholungen vorkommen. Aus der Speisekarte kann beziehungsweise sollte ein Gast folgende Rückschlüsse auf das Restaurant ziehen können: Textanordnung: Fleisch, Garnitur und / oder besondere Zubereitung, Sosse, Pilze, Gemüse, Beilagen, Salat, Kompott Garniturbezeichnungen müssen deutlich erklärt sein Fantasienamen mit Anführungszeichen, auf jeden Fall mit Erläuterung eingedeutschte Wörter aus der französischen Sprache ohne Akzente Wortkombinationen von mehr als 2 Wörtern mit Bindestrichen (zur besseren Lesbarkeit) keine gastronomischen Fachausdrücke verwenden (versteht kein Gast) keine Übertreibungen Länderherkünfte kleinschreiben, geografische Namen mit der Endung “-er” groß schreiben bei Herkunftsbezeichnungen nur Originalware schreiben (Nürnberger Würstchen), sonst “auf … Art” oder nach “nach … Art” schreiben (Rostbratwürste Nürnberger Art) Angaben müssen der Wahrheit entsprechen sauber, ordentlich, übersichtlich – dem Betrieb angepasst keine Rechtschreibfehler: orthografisch und stilistisch einwandfrei keine Abkürzungen Angaben nach dem Lebensmittelrecht beachten (Zusatz- und Konservierungsstoffe, Aroma- und Farbstoffe), Kenntlichmachung durch Fussnoten Preise inklusive Mehrwertsteuer ausweisen. keine Fachausdrücke nur deutsche Bezeichnungen, keine sprachliche Vermischungen keine Anführungszeichen (ausser bei eigenen Erfindungen / Fantasienamen) klassische Bezeichnungen erklären Reihenfolge (Hauptbestandteile (eventuell mit Garnitur) -> Sosse -> Gemüse -> Sättigungsbeilage -> Salat) in Sinneinheiten schreiben (zum Beispiel: “gebratene Entenbrust mit …” oder auch “Entenbrust, gebraten, mit …”) Bindestriche sind erlaubt (“Karotten- und Erbsengemüse”) Verbindungswörter benutzen: auf, nach, in, mit, … (nicht à la!) – möglichst wenig Wiederholungen Ernährungsgrundsatz beachten: 1. weniger Fett und Kohlenhydrate. 2. mehr Vitamine, Eiweiss, Mineralstoffe. = ausgewogen, dem Energiebedarf angepasst. Jahreszeiten beachten (zum Beispiel: Spargel, Kürbis, Gans, Pilze, Erdbeeren, Rhabarber,…) keine Übertreibungen (Mastpoularde, Edellachs -> “doppeltgemoppelt”) Aufbau: 1. kalte Vorspeise. 3. warme Vorspeise. 5. grosses Fleischgericht. 6. warmes Zwischengericht. 7. kaltes Zwischengericht. 8. gefrorenes Getränk (Sorbet / Granité) 9. Braten (Salat, Kompott) 11. warme Süßspeise. 12. kalte Süssspeise (Eis) wenn zur Süßspeise Sekt serviert wird, kann der Käsegang vor die Süßspeise, um Wein-Sekt-Wein zu vermeiden. Menüs am Mittag enthalten meist 3 bis 4 Gänge und sind vom Mise en place her vorbereitet, um einen schnellen Service zu gewährleisten (Zeitersparnis). Menüs am Abend sind in der Regel exklusiver und werden auf Reservierung zubereitet, zu einem besonderen Anlass, wenn die Gäste viel Zeit haben.