Entree: Germany – Thuringia – Zwiebelkuchen (Savory yeast-based onion tart topped with bacon and a creamy egg custard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 40 min

Additional 1 hr 30 min

Total 3 hrs

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tsp (4 g) granulated sugar
- 1 tsp (6 g) salt
- 3/4 cup (180 ml) warm milk (about 105°F/40°C)
- 3 tbsp (45 g) unsalted butter, melted
- 1 large egg
- For the topping:
- 2 lbs (900 g) yellow onions, thinly sliced
- 8 oz (225 g) smoked bacon, trimmed and cut into lardons
- 2 tbsp (30 g) unsalted butter
- 2 large eggs
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) heavy cream
- 1 tsp (2 g) caraway seeds
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Butter or oil for greasing pan

Instructions

1. Step 1: Make the dough — whisk warm milk, sugar, and yeast in a bowl and let sit 5–10 minutes until foamy. Mix flour and salt in a large bowl, add melted butter and egg, then the yeast mixture; knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 60–90 minutes.
2. Step 2: Prepare filling — while dough rises, sauté bacon lardons in 2 tbsp butter over medium heat until browned and some fat rendered, about 6–8 minutes. Remove with a slotted spoon and set aside. Add sliced onions to the bacon fat and cook slowly, stirring often, until soft and lightly caramelized, about 20–30 minutes; season with a pinch of salt and pepper and let cool slightly.
3. Step 3: Make custard — whisk together 2 eggs, sour cream, heavy cream, caraway seeds, nutmeg, salt and pepper until smooth.
4. Step 4: Assemble — preheat oven to 400°F (200°C). Grease a 10-inch (25 cm) tart pan or springform. Roll or press dough into the pan creating a slightly raised edge. Spread half the caramelized onions over the dough, scatter the bacon, then top with remaining onions. Pour the cream-egg mixture evenly over the top.
5. Step 5: Bake and finish — bake in preheated oven 25–35 minutes until filling is set and top is golden. Let cool 10–15 minutes before slicing. Serve warm or at room temperature.