Zwiebelkuchen - Onion Cake |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Zwiebelkuchen is slightly different depending upon the area of the country you're in, but all of them are absolutely tasty. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you like, make the dough in your bread machine. Ingredients:
1 cup milk |
1/4 cup butter or 1/4 cup bacon fat |
1/4 cup sugar |
1/4 teaspoon salt |
1 egg, separated |
3 1/4 cups flour, sifted |
1 (1/4 ounce) package yeast, softened in |
8 teaspoons water (lukewarm) |
8 medium onions, peeled and thinly sliced |
3 tablespoons butter or 3 tablespoons bacon fat |
1 tablespoon flour |
2 eggs, beaten |
1/4 teaspoon salt |
1/4 teaspoon grated nutmeg |
4 slices bacon, cooked and minced |
Directions:
1. Cream butter, sugar, salt and egg yolk.
2. Add milk alternately with flour and the softened yeast cake.
3. Beat well and add stiffly beaten egg white.
4. Add just enough flour to allow handling; cover and let rise until doubled.
5. Roll dough into flat cake, large enough to fit into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
6. Press up edges to make a slight rim.
7. Cover and let rise until doubled.
8. Cook onions in butter or bacon fat until translucent and tender; remove from heat.
9. Add flour, eggs, salt and nutmeg.
10. Turn the mixture over the kuchen dough and sprinkle bacon on top.
11. Bake at 375F for 40 minutes or until golden and done.
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