Zwiebelkuchen, which literally means "onion cake" in the German language, is actually a savoury tart (a quiche?) prepared with onions and sour cream on a leavened or yeast dough, that is very popular in the German wine-growing regions. Serve them warm with a glass of chilled half dry German Risling or fruity Corbières if you prefer red.
Quark Dough adapted from Grundrezept Quark-Öl-Teig
Topping Recipe adapted from Tobiaskocht
| Topping | Quark Dough |
|---|
- 4 Yellow onions
- 3 stalk Spring onions
- 2 tbsp Olive oil
- 200 g Herb crème fraîche
- Salt and pepper to taste
- 1 tsp Cumin seeds
| |
- Cut the ends off the onions and slice them into thick rings. Slice the spring onions into rings too. Heat a skillet with olive oil over medium flame. Add in onions and stir-fry until lightly golden. Stir in chopped spring onions. Season the mixture with salt and pepper. Turn off the heat and set aside.
- Combine the flour, baking powder, salt and sugar in a mixing bowl. Add in egg, Quark, olive oil and milk. Stir until the dough forms a ball. Preheat the oven to 180C/350F. Line a baking tray, about 30x40 cm, with parchment paper. Roll out dough on a lightly floured surface into a rectangle and fit into prepared baking tray.
- Top the dough with the herb cream evenly. Spread the caramelized onion all over the cream. Sprinkle the top with salt, pepper and cumin. Bake for 25-30 minutes until beautifully browned.
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