Entree: Germany – Franconia – Zwiebelkuchen (Rustic Franconian savory onion and bacon tart with a creamy egg and sour-cream filling)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- For the dough:
  - 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
  - 2 1/4 tsp (7 g) active dry yeast (1 packet)
  - 2 tbsp (30 g) granulated sugar
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) fine salt
  - 3 tbsp (42 g) unsalted butter, melted
  - 1 large egg
- For the topping:
  - 12 oz (340 g) yellow onions, thinly sliced (about 4–6 medium onions)
  - 6 oz (170 g) smoked bacon, chopped
  - 3 tbsp (45 g) unsalted butter or vegetable oil
  - 3 large eggs
  - 1 cup (240 g) sour cream
  - 1/2 cup (120 ml) heavy cream
  - 1/4 tsp (0.5 g) grated nutmeg
  - 1 tsp (6 g) fine salt, plus more to taste
  - 1/2 tsp (1 g) freshly ground black pepper
  - 2 tbsp (8 g) chopped fresh chives or parsley (optional, for garnish)

Instructions

1. Make the dough: stir warm milk, yeast, and sugar in a small bowl; let stand 5–10 minutes until foamy. In a mixing bowl combine flour and salt, add melted butter and egg, then the yeast mixture. Mix into a soft dough.
2. Knead on a lightly floured surface 5–7 minutes until smooth and elastic, or use a stand mixer with dough hook. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
3. Meanwhile prepare the filling: melt butter in a large skillet over medium heat. Add chopped bacon and cook until it begins to render fat. Add sliced onions and cook slowly, stirring occasionally, until soft and lightly caramelized, about 20–25 minutes. Season with a little salt and set aside to cool slightly.
4. Preheat oven to 400°F (200°C). Grease a 10–11 inch (25–28 cm) tart pan or springform pan with removable bottom.
5. Roll or press the risen dough into the prepared pan, creating a slightly raised edge. Spread the cooled onion and bacon mixture evenly over the dough.
6. In a bowl whisk together eggs, sour cream, and heavy cream until smooth. Stir in nutmeg, salt, and pepper. Pour the custard evenly over the onions.
7. Bake in preheated oven 30–40 minutes until the custard is set and the top is golden brown.
8. Remove from oven, let cool 5–10 minutes, garnish with chopped chives or parsley if using, slice, and serve warm. Leftovers keep refrigerated 2–3 days.