A savory custard tart loaded with slowly caramelized onions, enriched with cream and eggs on a crisp pastry base, served warm with new wine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tart pan on wooden board
Garnishes: caraway seeds, fresh thyme
Accompaniments: new wine, green salad
Instructions
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1
Make pastry: rub butter into flour, add egg yolk, water, and salt. Chill 30 min.
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2
Slowly cook onions in butter over low heat for 30 min until deeply golden and sweet. Season.
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3
Roll out pastry and line a 26cm tart pan. Prick the base.
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4
Spread caramelized onions over the pastry.
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5
Whisk eggs, cream, sour cream, flour, and seasonings. Pour over the onions.
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6
Sprinkle with caraway seeds.
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7
Bake at 190°C (375°F) for 35-40 min until set and golden. Cool slightly before serving.
Did You Know?
Zwiebelkuchen is inseparable from Federweisser (new wine) — the two are only available together during the autumn wine harvest season.
Chef's Notes
Equipment Tips
- tart pan
- large skillet
- rolling pin
- whisk
Garnishing
caraway seeds, fresh thyme
Accompaniments
new wine, green salad
The Story Behind Zwiebelkuchen
The Zwiebelkuchen tradition dates to medieval times when it was baked to celebrate the autumn onion harvest. In Swiss-German regions, it is inextricably linked to the season of new wine, known as Federweisser or Sauser. The tart showcases the alchemical transformation of onions through patient caramelization, turning sharp alliums into something deeply sweet and complex.
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