Zweibelkuchen

Zweibelkuchen, or onion cake, is a savory German dish featuring a rich, custardy filling made with caramelized onions and eggs, all nestled in a flaky pastry crust. It's perfect for fall gatherings and pairs wonderfully with a glass of wine or cider.

German · 75 min · 8 servings · Florian Wagner

Ingredients

• 250 g all-purpose flour
• 125 g butter, softened
• 1 tsp salt
• 75 ml water, cold
• 500 g onions, thinly sliced
• 150 g bacon, diced
• 3 eggs
• 200 ml heavy cream
• to taste black pepper
• to taste nutmeg, grated

Method

1. In a bowl, mix the flour and salt, then add the softened butter. Rub together until crumbly, then add cold water gradually until a dough forms.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 200°C (392°F). Roll out the chilled dough and fit it into a greased tart pan, trimming the edges.
4. In a skillet, cook the diced bacon until crispy. Add the sliced onions and sauté until they are soft and caramelized, about 10 minutes. Set aside to cool slightly.
5. In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until well combined.
6. Spread the onion and bacon mixture evenly over the pastry crust. Pour the egg and cream mixture over the top, ensuring even coverage.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Let the Zweibelkuchen cool slightly before slicing. Serve warm or at room temperature.