The Ultimate German Comfort: Zwiebelkuchen with Bacon and Cream

Crafting the Perfect Zwiebelkuchen: Ingredients and Preparation

For the Dough

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/3 cup granulated sugar
• 1 large egg
• A pinch of salt

For the Filling

• 4 large onions, finely sliced
• 3 tablespoons olive oil
• 6 strips of bacon, chopped
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon caraway seeds (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded Gruyère cheese or Emmental cheese

Directions

Preparing the Dough

1. Combine Ingredients: In a large bowl, mix the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
2. Add Egg and Sugar: Beat the egg and sugar together, then incorporate them into the flour mixture. Stir until the dough starts to come together.
3. Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll out.

Preparing the Filling

1. Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 20 minutes. Remove from heat and set aside.
2. Cook the Bacon: In a separate skillet, cook the chopped bacon over medium heat until crispy. Drain on paper towels and set aside.
3. Mix the Cream Filling: In a large bowl, whisk together the heavy cream, eggs, salt, and pepper. If using, stir in the caraway seeds.
4. Combine Ingredients: Gently fold the caramelized onions and crispy bacon into the cream mixture.

Assembling the Tart

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a tart pan with a removable bottom, pressing it into the edges and trimming off any excess dough.
3. Prebake the Crust: Place the crust in the preheated oven and bake for about 10 minutes, or until it starts to set but is not fully browned.
4. Add the Filling: Pour the onion and bacon mixture into the partially baked crust. Spread it out evenly and top with shredded cheese.
5. Bake to Perfection: Return the tart to the oven and bake for an additional 30-35 minutes, or until the filling is set and the top is golden brown.
6. Cool and Serve: Allow the Zwiebelkuchen to cool for a few minutes before removing it from the tart pan. Serve warm or at room temperature.

This Zwiebelkuchen is a true taste of German comfort food. The caramelized onions provide a sweet and savory base, while the bacon adds a crispy, smoky flavor. The creamy filling binds everything together, creating a rich, indulgent tart that’s perfect for sharing with friends and family. Whether you’re celebrating Oktoberfest or simply craving a comforting meal, this Onion Tart is sure to impress. Enjoy the warm, inviting flavors of Germany right in your own kitchen!

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