Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand. I developed my own recipe for this onion pastry. The crust can be bought, Puff Pastry dough (Pepperidge Farms) can be found in the freezer isle.
Zwiebelkuchen ingredients Stir ingredients Place ingredients on puff pastry Remove from oven Taste great with Federweissen (new wine) Zwiebelkuchen Zwiebelkuchen, German onion pie
Angie’s Zwiebelkuchen Recipe
I developed my own recipe for this onion pastry. The crust can be bought, Puff Pastry dough (Pepperidge Farms), that can be found in the freezer isle.
2 sheets puff pastry dough (in the freezer isle).
Defrost the dough, not longer than 40 min. It needs to be still cold.
12 slices bacon, cut into 1/4-inch strips, fried and pulled apart. Skip the bacon if you are vegetarian
6 cups chopped or thinly sliced onions (1.3 lb.)
4 beaten eggs
1 1/2 cups sour cream
2 cups of Le Gruyere, or other melt cheese like gouda, fontina, provolone or white cheddar
2 tbsp of corn starch (or flour)
1 teaspoon salt
2 dashes of pepper
Some Caraway seeds and nutmeg to taste
Fry bacon until crisp; drain most of bacon fat.
Cook onion in remaining bacon fat until tender.
Combine remaining filling, the bacon and onions, eggs at the end. Pour cold filling on cool puff pastry.
Bake at 350 degrees until almost set, about 45 minutes.
Let stand 10 minutes.
Let cool for 10 minutes before cutting
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You need a deep pan to fry your Onions, here are some to choose from: