Onion Cake ('Zwiebelkuchen')
Onion Cake ('Zwiebelkuchen')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- For the topping:
- 2 tbsp clarified butter
- 4 extra-large white onions (about 3 pounds | 1.3 kg), sliced
- salt, to taste
- 6 oz (175 g) smoked black-forest bacon, cut into small cubes
- caraway seeds, lightly crushed, to taste
- 1/2 tbsp white flour
- 14 oz (400 g) Schmand or American-style sour cream
- For the quark-oil dough:
- 4.5 oz (125 g) low-fat quark or topfen
- 3.5 oz (100 g) whole milk
- 5 oz (150 g) canola oil
- 0.2 oz (6 g | 1 teaspoon) salt
- 2 tsp baking powder
- 12 oz (350 g) cake flour
Instructions
- 1
Prepare the topping:
- 2
Preheat your oven to 350 °F (180 °C).
- 3
In a large pot, heat the clarified butter over medium-high heat. Add in the sliced onions along with a pinch of salt, to taste. Cook the onions for about 10 minutes until they have lost their pungency. Don't let them take on any color. Because of the salt, the onions will leak water. This water needs to be cooked off so the topping doesn't turn out watery.
- 4
Once the onions are cooked, add the bacon, caraway seeds, and flour into the pot. Stir in the Schmand or sour cream and taste the filling if it needs more caraway or salt.
- 5
Prepare the quark-oil dough:
- 6
In a bowl, combine all the ingredients for the quark-oil dough. Briefly mix the dough by hand until homogenous. Don't knead it.
- 7
Assemble and bake the onion cake:
- 8
Lightly dust the surface of the quark-oil dough with flour and roll it out evenly on a parchment-lined baking sheet. Then generously spread the topping on top of the quark-oil dough.
- 9
Bake the onion cake in the pre-heated oven at 350 °F (180 °C) for 35-45 minutes until baked through and browned to your liking.
- 10
Leave the cake to cool down for at least 15 minutes as the hot quark-oil dough is very fragile. Onion cake can be eaten lukewarm or at room temperature.