Swabian Onion Cake – Zwiebelkuchen

The Swabian onion cake or Zwiebelkuchen is a traditional seasonal specialty and is enjoyed with a glass of Neuer Wein. But of course you can make this delicious onion cake throughout the year. Important is to use the correct Speck, the American bacon is not quite compatible. Find below a sample of what could be used in this onion cake. Happy Baking!

Ingredients Swabian Onion Cake

Crust
300g flour
150g cold butter
1 dash salt

Filling
500g onions
some butter for frying
1 tbsp flour
100ml heavy cream
2 eggs
200g of pancetta or German Speck
Salt and pepper to taste

Baking Instructions Swabian Onion Cake

– Combine all crust ingredients. Cut the butter into smaller pieces.
– Mix well and knead until you get a smooth dough.
– Form a ball, wrap in plastic film and let sit in fridge for 1 hour.

– Peel onions, slice thinly.
– Melt some butter, then saute onions until transparent, this can be up to 10 min, use low heat so the onions won’t get brown.
– Add the flour, mix well and let cool off.
– Optional: If you like you can briefly brown the Speck or Pancetta.
– Combine eggs, heavy cream. Mix well, then combine with onions.

– On a smooth surface or wooden baking board that is sprinkled with flour roll out dough.
– Layer a 10 inch springform with parchment paper
– Place dough into the form an all around the rim.
– Add the onion-egg mix.
– Chop the Speck into very small cubes.
– Sprinkle on Speck on top.
– Bake in pre-heated oven on 390 F for about 35-40 min.

Serve with a mixed greens salad.

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Important is to use the right Speck, this is an Italian uncured Pancetta which would be very good – Find it here – 

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