Oct 072016

The German Onion Tart or "Zwiebelkuchen" is a popular dish of the South, it's a local specialty,  and is often served with the new wine in October. The new wine is called "Suesser" or "Sauser" (in the Rhineland Federweisser).  In the region around Freiburg in the Black Forest (Kaiserstuhl) you can enjoy the German onion tart with a glass of wine in the so called "Besenwirtschaft". This is a little country inn that mostly is producing its own wine, and they are allowed to serve it with some little  appetizers such as the German onion tart . Just across in France, in the Alsace, they make a similiar cake which is called "Flammkuchen" (it is thinner than the onion cake and topped with bacon, onion and a cream). Happy Baking!

german onion tart

Ingredients German Onion Tart

250 g flour
20 g yeast (fresh cube or dry, half a package)
1 dash sugar
1/8 l milk
1 egg
50 g soft butter
1 dash salt

1 kg onions
5 tbsp sunflower or canola oil (neutral taste)
50 g smoked bacon (Speck)
200 g sour cream
caraway seeds to taste
sweet paprika powder and fresh ground pepper to taste

Baking Instructions German Onion Tart

1. To make the dough sieve the flour into a bowl and in the middle create a cavity in which you place the
yeast. Sprinkle the sugar over the yeast, warm the milk, pour it over the yeast, then stir it to a dough. Cover the bowl with a kitchen cloth and let it rest at a warm place for 30 minutes.
2. Then add the egg, the butter and some salt, and knead it to a smooth dough. Form a ball and let it rest covered for another 30 minutes.
3. Meanwhile peel onions and cut them in very thin slices.
4. In a skillet heat the oil and fry the onion rings in low heat until transparent. Cut bacon in small cubes and add it to the onions, fry it for another 2 minutes.
5. Mix the onion-bacon mix with the sour cream, spice it with caraway seeds, paprika and pepper.
6. Sprinkle some flour on a wooden surface (baking board), roll the dough to the size of the baking tray. Place it on the greased tray or layered with parchment paper, press is lightly, with a fork stab is several times. Let rise for another 30 minutes.
7. Spread the onion mixture evenly over the dough and bake it in the pre-heated oven for 45 minutes on 200 degrees C or 425 F.

Enjoy it with a glass of chilled white wine or new wine.


Recipe Name
German Onion Tart Zwiebelkuchen
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 One Response to “German Onion Tart – Zwiebelkuchen of Germany”

  1. As the word says: FLAMM (Flame) and Kuchen (Cake) suggests, this is not an FRENCH speciality! The elsace is an german-speaking, been part of the german Empire, then back to France, etc., so are multi-cultural, “ALL COMBINE: THEY ARE ALEMANS (Name for Germany in many countries in local loguage then Alemania…etc., The Aleman culture and tungue, süpreads The South of Germany bordering the Switzerland, includes the german speaking part of Switzerland, and the the Elsace and the Lorraine area. Flammkuchen is a speciality in all these 3 countries as a geeneral Aleman Culture. :)

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