Zwiebelkuchen – Onion Cake

Sarah Tobin

Ingredients

Yeast dough:

• 3 ¾ cups all-purpose flour (450 g)
• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 3 ½ tablespoons butter soft (50g)
• 1 cup lukewarm water

Onion filling:

• 2 lbs yellow onions (900 g)
• 7 oz thick-cut bacon (200 g)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 3 large eggs
• ¾ cup heavy cream (180 ml)
• 1 ½ tablespoons all-purpose flour
• a few gratings of nutmeg
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 9 oz gouda cheese (250 g)

Instructions

Yeast dough:

• Mix flour, instant yeast, salt, and sugar in the stand mixer bowl or another large bowl. Make a well in the middle and add the soft butter and the lukewarm water. If using active dry yeast, dissolve it in the lukewarm water and let it stand for 5 minutes.
• Knead the dough for about 5 minutes until it is elastic and pulls away from the sides of the bowl.
• Let dough rise: Remove the dough from the bowl and briefly knead it on the work surface, then shape it into a ball. Place the ball back in the bowl, cover it loosely with plastic wrap, and let it rise in a warm place for about 30 minutes or until it doubles in size. The rising time depends on the quality of the yeast and the temperature in your kitchen.
• In the meantime, prepare the onion filling and preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.

Onion filling:

• Prepare the ingredients: Peel and halve the onions. Cut the halves into fine slices. Finely dice the bacon.
• Cook: Heat the oil and the butter in a large pan. Add bacon and onions and cook them gently for about 10-15 minutes or until the onions are lightly golden brown. Season generously with salt and pepper and set aside to cool slightly while you roll the dough and mix the remaining filling ingredients.
• Combine the eggs, heavy cream, flour, nutmeg, salt, and pepper in a small bowl. Add them to the cooled onion mixture and stir to combine.

Assemble:

1. Roll out the yeast dough on a lightly floured surface until it’s about the size of your baking sheet. Carefully transfer it to the lined baking sheet and press the edges to form a small rim all around
2. Add filling: Pour the onion filling onto the dough and spread it evenly with a spoon or spatula. Sprinkle the grated cheese evenly on top
3. Bake the onion cake on the middle shelf for about 30 minutes until the filling is set and the top lightly golden brown.
4. Let rest for 10-15 minutes before slicing and serving. Serve it hot, warm, or at room temperature.

← Go Back to Entries