For Yeast Dough Crust:
- 1½ cups All-purpose flour
- ½ tsp Salt
- 4 tbsp Butterat room temperature, cut into small cubes
- ¼ cup plus 1 tbsp Milkwarm (not hot)
- 1 package Yeast
- 2 tbsp Butter
- 2¼ lbs Yellow onionsfinely diced
- 5 slices Baconthick cut, finely diced
- 1½ cups Sour creamfull fat
- 4 Large eggsor 3 extra large
- 2 tbsp All-purpose flour
- 2 tsp Salt
- 1 tsp Caraway seeds
- Black pepperfreshly ground
Authentic Schwäbischer Zwiebelkuchen
I love to make this Authentic Schwäbischer Zwiebelkuchen (German Onion & Bacon Pie)! It always reminds me of visiting my German grandmother’s house. She was always a fantastic cook and this onion and bacon tart was one of her specialties!
Start by making a yeast pastry crust. As the dough rises, cook the bacon and caramelize the onions. Make filling by combining full fat sour cream with eggs, all-purpose flour, salt, caraway seeds and some freshly ground pepper. Add the onion/bacon mixture to the filling and mix well. Once the dough rises, place it in a buttered cooking pan. Add the filling to the dough and bake in the oven. Leave to cool before serving.
To make my Authentic Schwäbischer Zwiebelkuchen, you will need the following ingredients:
Steps to make Authentic Schwäbischer Zwiebelkuchen
Dissolve 1 package of yeast in ¼ cup plus 1 tablespoon of warm milk for 5 minutes. Place 1½ cups of flour and ½ teaspoon of salt in a food processor and make a well in the center. Add 4 tablespoons of butter and pour over the yeast and milk mixture. Knead the dough using the dough hook on the “bread” setting for about 6 minutes. Add more milk or flour as required.
Let dough rise
Make onion/bacon mixture
Fry up the bacon until cooked to your liking. Add 2¼ pounds of finely diced onions to the bacon along with 2 tablespoons of butter. Reduce the heat and allow the onions to caramelize slowly for 30-40 minutes until they reach a golden brown color. Remove the pan from the heat and leave the mixture to cool.
Preheat the oven to 400 °F.
Place pastry in tin