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zwiebelkuchen southwest german onion cake


this is a traditional late summer early fall snack, usually served with 'new wine'. it is not a sweet cake, but a nice hearty fall weather dish. i got this off a german website and translated it into english. this recipe is very good, and you will not be disappointed! good for a potluck, or even a party snack.


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  1. For the dough:
  2. Dissolve the yeast in the lukewarm milk
  3. And add the sugar and a dash of the flour
  4. Stir
  5. Cover and keep in a warm place for ten minutes
  6. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball
  7. Cover and keep in a warm place for twenty minutes until the dough rises
  8. Preheat the oven to 225c
  9. "saute the onionrings with the bacon in a large skillet
  10. Until the onions are transparent
  11. And soft
  12. But not caramelized"
  13. This should take about 10-15 minutes
  14. In a seperate bowl
  15. Mix the eggs
  16. The creme fraiche
  17. The nutmeg
  18. And pepper together with a whisk until well incorporated and smooth
  19. Roll the dough out into a flat
  20. Large roasting pan and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly
  21. Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes
  22. Or until golden brown on top

Step 10

Total Time in Minute 75

Ingredients Count 13

cooking zwiebelkuchen   southwest german onion cake

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Fresh yeast









Creme fraiche




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