Next we made the very amazing zwiebelkuchen. It’s a traditional German onion pie/quiche eaten around this time of year, with a crust that’s really easy to make because it’s so similar to a pizza crust. Traditionally, this sweet and salty cake is served with federweisser (which means white feathers!). Federweisser is essentially a very, like a baby, young, white wine, which hasn’t really fermented yet. It’s really common to be drunk around this time of year in Deutschland, Switzerland and Austria, and always to be accompanied with zwiebelkuchen! And this baby wine is so young, that it tastes a lot like grape juice still. But be careful! It’s still got a 4% alcohol content in it, and you’ll notice the little holes in the cap of the bottle when you buy it. Various chemical reactions are still going on in there, so make sure you don’t seal your Federweisser bottle, or it’ll blow!
In the meantime, make some zwiebelkuchen!
400g white flour
1 package of active dry yeast
1 tablespoon of salt
1kg of large white onions
1 tbsp of oil
150g of speck (or diced bacon)
2 cups of sour cream or créme fraiche
salt and pepper
Use one of those super massive roasting pans. They usually come with your oven and are designed to fit right into it. And preheat the oven to 180 degrees celsius.
First prepare the dough for the crust! Follow the package instructions to activate the yeast with lukewarm or hot water. Combine the flour, salt, oil and yeast/water mixture and form into a smooth dough. You might have to add more flour to ensure it’s got some strength to it. Put this dough into a bowl, covered with a towel, and let it rise for an hour.
While the dough is rising, you can put your eyes to the ultimate test by slicing up all those onions into 0.5 cm slices. When you’ve survived that, fry up your diced bacon at medium heat, and set them aside (or keep them in, it doesn’t really matter) when cooked. Leave their oil/bacon fat in the man and use it to fry up your onions until they are translucent, soft and a bit golden – do this at medium/low heat. When this is done, set your bacon/onion mixture aside to cool.
Now you can probably get back to your crust. Grease your pan and roll your dough out to cover all of the pan’s surfaces. By now, your onions/bacon should have cooled enough, and you can prepare your egg mixture now! In a separate bowl, beat your eggs with the créme fraiche and nutmeg and season with salt and pepper. You actually don’t need very much salt here, or at all since the bacon already carries so much sodium. Add your onion/bacon mixture in and mix well. Now you can pour it into your crust!
Bake for about 45 minutes! Serves about 5-6 people.