German
Zwiebelkuchen (Autumn Onion and Sour Cream Tart)
Zwiebelkuchen (Autumn Onion and Sour Cream Tart) is German home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp instant yeast
- 3/4 cup warm milk
- 2 tbsp butter, softened
- 1 tsp sugar
- 1/2 tsp salt
- 3 lb onions, thinly sliced
- 2 tbsp butter
- 1 tsp caraway seeds
- 2 eggs
- 1 cup sour cream
- 1 pinch ground nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Stir the yeast into the warm milk with the sugar and let stand for 5 minutes until foamy, then mix in the flour, softened butter, and salt and knead for about 5 minutes into a smooth dough; cover and let rise in a warm spot for 30 minutes.
- Meanwhile, melt the butter in a large skillet, add the sliced onions and caraway seeds, and cook over low heat for 15 to 20 minutes, stirring often, until soft and translucent but not browned; let cool slightly.
- Preheat the oven to 400 F and whisk together the eggs, sour cream, nutmeg, salt, and pepper in a bowl, then stir in the cooked onions.
- Roll the risen dough out and press it into a greased baking dish, building up a small edge.
- Pour the onion and egg mixture evenly over the dough.
- Bake for 30 to 35 minutes, until the top is set and lightly golden, then slice and serve warm, the classic autumn dish poured alongside a glass of young Federweisser.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Zwiebelkuchen (Autumn Onion and Sour Cream Tart), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Zwiebelkuchen (Autumn Onion and Sour Cream Tart) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | Yes | Bratkartoffeln (German Pan-Fried Potatoes) |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains, Egg, Dairy, and Vegetables
- How this was set
- Hand audited
When to cook it
Zwiebelkuchen (Autumn Onion and Sour Cream Tart) takes about 75 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in the fall, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on onion, egg, sour cream, and flour.
From the same kitchens
More cooking from southern Germany and western Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.