Schwäbischer Zwiebelkuchen
A German onion and potato pie, traditionally served with Federweisser. This regional variety of Zwiebelkuchen is from the Black Forest. It adds bacon, and is baked in a deep, round dish.
Ingredients
Instructions
Instructions
Prepare Dough
135 minutes1.
Dissolve the yeast in the warm milk and let hydrate for 5 minutes. Whisk together the 1/2 tsp. of the salt and 215g of the flour flour in a large bowl. Form a well in the center of the flour and add 4 Tbsp. of the butter and milk. Mix together until a rough dough comes together, then transfer to a floured work surface and knead until elastic and smooth. Form into a ball, transfer to a lightly oiled proofing bowl, cover, and let rise until doubled.
Prepare Filling
40 minutes2.
Fry the bacon in a large pan until cooked. Add onions along with remaining butter. Reduce heat to low and slowly cook the onions until caramelized. Remove from heat and let cool.
Combine the sour cream, eggs, remaining 2 Tbsp. of, remaining 2 tsp. salt, caraway seeds, and ground pepper in a mixing bowl. Add the onion mixture and stir to thoroughly incorporate.
Prepare Crust and Fill
4.Preheat oven to 400°F and butter a 9" diameter springform pan. Deflate the dough and transfer to the pan, spreading to evenly cover the bottom and up the sides. Pour the onion mixture in and transfer to the oven.
Bake
60 minutes5.
Bake until the top is light brown and the center of the pie is fairly firm to the touch.
Serve
20 minutes6.
Let cool at least 20 minutes before serving, either at room temperature of chilled.
Comments
Made this with maple smoke bacon. I accidentally left it in the oven for an additional ~20 minutes which caused it to darken on top and rise much quite a bit, but thankfully did not burn nor get dry. In fact, this is incredible. The crust is robust and I think goes very well with the sweat and savory filling.
Made this with approximate measurements (didn't have a scale with me), and added ~12 oz. of shiitake mushrooms that had been cooked first. I must have done something incorrect when making the dough as it was very very dry (read: just a bowl of flour) after I had added all the ingredients for it. I ended up adding an additional ~1/2 c. of water to get it to a barely workable consistency, which was still very dense. It didn't rise much at all, and once cooked was very hard. Even though the crust was a flop, this is still delicious.