Zwiebelkuchen

Zwiebelkuchen is a traditional German pan pastry rich in onions, often enjoyed with young white wine during the harvest season. The creators first encountered this delightful dish in the medieval town of Bacharach, nestled along the Rhine River and surrounded by picturesque vineyards. Traditionally, Federweiss, a light and fruity white wine with higher alcohol content, is paired with zwiebelkuchen, creating a harmonious combination. However, this recipe takes a twist by incorporating fermented onions, infusing the pie with a bright and tangy flavor that beautifully complements white wine.

Serves: 4 to 6

INGREDIENTS:

DOUGH

• 1 (¼-ounce) package active dry yeast
• 1 cup warm milk
• 1½ cups unbleached all-purpose flour
• 4 teaspoons butter, at room temperature

FILLING

• 4 strips uncured bacon
• ½ cup sour cream
• 2 eggs
• Salt and freshly ground black pepper
• 1 cup Simple Onion Relish, drained and packed

INSTRUCTIONS:

1. Begin by making the dough. In a large bowl, dissolve the yeast in warm milk and let it sit until frothy, approximately 5 minutes.
2. Incorporate 1 cup of flour into the yeast mixture using a wooden spoon. Add the room temperature butter and mix thoroughly with your hands or a spoon. Gradually add enough of the remaining ½ cup flour to form a soft dough. Knead the dough for a few minutes; it will have a slightly wet and sticky texture.
3. Lightly grease the sides of the bowl and return the dough, flipping it over to coat the top with oil. Cover the bowl with a damp kitchen towel and place it in a warm spot to rise.
4. While the dough is rising, prepare the filling. Fry the bacon strips until they become crisp. Set the bacon aside to cool, saving the fat. Drain the bacon and crumble it.
5. In a separate bowl, whisk together the sour cream and eggs. Season with salt and pepper. Add the crumbled bacon and the drained and packed Simple Onion Relish to the mixture. For an extra-rich pie, you can stir in a tablespoon or two of the reserved bacon fat.
6. Preheat the oven to 375°F (190°C).
7. Once the dough has doubled in size, punch it down and roll it out. Transfer the dough to a baking sheet and crimp the edges slightly, resembling a galette meets a pizza crust.
8. Spread the filling evenly over the dough, covering the entire surface.
9. Bake the pie for approximately 30 minutes or until it turns nicely browned and a toothpick inserted in the center comes out clean.

Indulge in the delectable flavors of Fermented Onion Zwiebelkuchen. This German-inspired pan pastry combines the savory richness of onions and bacon with the tanginess of fermented onions, resulting in a delightful flavor profile. Enjoy this pie as a main course or as a delightful addition to a harvest-themed gathering. Paired with a glass of young white wine, it transports you to the scenic vineyards of Germany. Treat yourself and your loved ones to this flavorful and satisfying dish.

NOTE:

Zwiebelkuchen is traditionally served warm and is best enjoyed fresh out of the oven. It is a versatile dish that can be served as a main course or sliced into smaller portions as an appetizer or side dish. Feel free to experiment with different variations by adding additional herbs, spices, or cheese to customize the flavors to your liking. Leftover zwiebelkuchen can be stored in an airtight container in the refrigerator and reheated gently in the oven before serving.