Zwiebelkuchen — Print Recipe — The Culinary Codex

A savory Swabian tart with a yeasted dough base, topped with a lush filling of caramelized onions, sour cream, eggs, and caraway seeds.

Ingredients

250g all-purpose flour
7g instant yeast
100ml warm milk
50g butter, softened
1 egg
1 tsp salt
1kg onions, thinly sliced
2 tbsp butter for sautéing
200g sour cream or crème fraîche
3 eggs
2 tsp caraway seeds
Salt, pepper, nutmeg

Instructions

1 Make the dough: combine flour, yeast, warm milk, softened butter, egg, and salt. Knead until smooth. Let rise 45 min.
2 Sauté sliced onions in butter over medium-low heat for 20-25 min until very soft and lightly golden. Cool slightly.
3 Whisk together sour cream, eggs, caraway seeds, salt, pepper, and nutmeg. Fold in the cooled onions.
4 Roll out dough and press into a greased tart or springform pan, creating a slight rim.
5 Spread the onion filling evenly over the dough.
6 Bake at 200°C (400°F) for 30-35 min until the top is golden and the crust is crisp. Cool 10 min before slicing.

Did You Know?

In the wine regions of Swabia and Franconia, Zwiebelkuchen paired with Federweisser (young, still-fermenting wine) is the quintessential autumn ritual.