Name: German Onion Tart with Bacon
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 portions
Ingredients: 300 g plain flour; 21 g yeast; 150 ml milk; 40 g butter; 1 teaspoon granulated sugar; 1 pinch salt; 800 g onion; 150 g bacon; 250 g sour cream; 2 pcs eggs; 1 teaspoon caraway; 20 g butter; 1 pinch salt; 1 pinch ground pepper

Step by step process

Yeast dough

1
Start the onion tart by making the yeast dough. Mix lukewarm milk with crumbled yeast and a teaspoon of sugar, then let it stand for 10 minutes until it foams.
TIP:
The milk temperature for activating yeast should be around 37-38 °C. Crumble fresh yeast or sprinkle in dried yeast, add a teaspoon of sugar and stir briefly. After 5-10 minutes, foam and a yeasty aroma will form. If no foam forms, the yeast is no longer alive and you need a new package.
2
Sift the flour into a bowl, add a pinch of salt, melted lukewarm butter, and the yeast starter. Knead a smooth, soft dough and let it rise covered in a warm place for about 45 minutes until it doubles in volume.

Onion filling

3
Peel the onions and cut them into thin half-moons. Dice the bacon and render it in a pan until golden, then transfer it to a plate.
4
Add butter and the onions to the rendered fat. Braise over low heat for 15 minutes until soft and translucent, without letting them brown. Stir in the bacon near the end and let it cool slightly.
TIP:
Sauté bacon and onion over medium heat until golden for crispiness. Add butter only at the end to prevent it from turning bitter and to give the dish a delicate shine.
5
In a bowl, whisk the eggs with sour cream, caraway, a pinch of salt, and pepper. Pour them over the braised onions and bacon and mix everything into a thick filling.

Baking and serving

6
Roll out the risen dough and line a greased baking tray so a low rim forms. Spread the filling evenly across the whole surface.
7
Bake in an oven preheated to 200 °C for about 40 minutes, until the filling sets and the edges turn nicely golden. Let the tart rest briefly, cut it into pieces, and serve it warm with young wine.

More tips:

Braise the onions really slowly and until translucent, but not browned. Caramelizing would make the filling bitter and lose the gently sweet flavor that is typical for Zwiebelkuchen.

The tart tastes best warm, fresh from the oven. It is traditionally served with young Federweisser wine, but a glass of dry Riesling works well too.

Share on:

Autumn Recipes Comfort Food Recipes Recipes for the Whole Family Luxury Recipes Traditional National Dishes Rustic Recipes Wine Pairing Recipes