Entree: Germany – Baden – Badischer Zwiebelkuchen (Savory Baden-style onion tart with bacon and creamy egg custard on a yeast dough)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 35 min

Additional 55 min

Total 1 hr 50 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp (5 g) salt
- 2 tbsp (30 g) sugar
- 2 tbsp (30 ml) vegetable oil for the pan
- 2 lb (900 g) yellow onions, thinly sliced
- 6 oz (170 g) smoked bacon, diced
- 3 tbsp (45 g) unsalted butter or oil for sautéing onions
- 2 large eggs
- 1 cup (240 g) sour cream or Schmand
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) caraway seeds
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Fresh chopped chives for garnish, optional

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm milk and let sit 5–10 minutes until foamy.
2. In a large bowl combine flour and salt, add the yeast mixture and melted butter, and knead until smooth and elastic, about 8–10 minutes by hand or 5–6 minutes in a stand mixer.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.
4. Meanwhile, sauté the diced bacon in a large skillet until browned; remove with a slotted spoon and set aside, leaving the fat in the pan.
5. Add butter or oil to the bacon fat if needed, add the thinly sliced onions, and cook over medium heat, stirring occasionally, until soft and beginning to caramelize, about 20–25 minutes. Stir the bacon back in near the end.
6. Preheat the oven to 425°F (220°C). Lightly oil a 10–12 inch (25–30 cm) tart pan or a rimmed baking sheet.
7. Punch down the dough and press or roll it into the prepared pan to form an even base with a slight rim.
8. In a bowl whisk together eggs, sour cream, heavy cream, caraway, nutmeg, salt, and pepper until smooth. Spread the onion and bacon mixture evenly over the dough and pour the cream-egg mixture on top.
9. Bake in the preheated oven 25–35 minutes, until the topping is set and the crust is golden brown. If the edges brown too quickly, cover them with foil.
10. Let rest 10 minutes, garnish with chopped chives if desired, slice, and serve warm.