Zwiebelkuchen – Traditional German Onion Cake

Preparation

1. 01

   Step 01

   Warm the milk slightly (approx. 37 °C), dissolve the yeast and sugar in it, and let stand for 10 minutes until bubbles form.

2. 02

   Step 02

   Place the flour, softened butter, and 1 tsp salt in a large bowl. Add the yeast-milk mixture and knead everything with the dough hooks of a hand mixer or by hand until you have a smooth, pliable dough. Cover and let rise in a warm place for about 45 minutes, until the volume has visibly increased.

3. 03

   medium heat

   Fry the bacon cubes in a large skillet over medium heat without additional fat until crispy. Remove and set aside.

4. 04

   medium heat

   In the same skillet, melt the butter and cook the onion rings over medium heat, stirring occasionally, for 12–15 minutes until translucent and lightly golden. Season with salt and pepper. Remove from heat and let cool slightly.

5. 05

   Step 05

   Whisk together the eggs, cream, quark, caraway, and nutmeg in a bowl until smooth. Season with salt and pepper.

6. 06

   Conventional heat 200 °C

   Preheat the oven to 200 °C conventional heat. Line a baking sheet (approx. 30 × 40 cm) with parchment paper.

7. 07

   Step 07

   Roll out the risen dough evenly on the baking sheet with your hands or a rolling pin, pressing up a small rim.

8. 08

   Step 08

   Spread the cooled onions evenly over the dough. Sprinkle the bacon cubes on top. Pour the egg-cream-quark mixture evenly over the onions.

9. 09

   Conventional heat 200 °C, middle rack

   Bake the onion cake in the preheated oven on the middle rack for 35–40 minutes, until the surface is golden brown and the filling is set. Remove from the oven and let rest for 10 minutes. Cut into pieces and serve warm.