Monday, October 9, 2017

Pfälzer Zwiebelkuchen

  • 300 g flour
  • 7 eggs
  • 100 g lard
  • 50 g butter
  • 1.25 kg onions
  • 250 g smoked streaky bacon  
  • 2 Tablespoon oil
  • 400 g sour cream
  • salt
  • pepper
  • nutmeg
Mix the flour with a pinch of salt. Cut the lard and butter into the flour. Mix in 1 egg (beaten) and up to 2-3 tablespoons of cold water. Knead just enough to form a smooth dough. Wrap the dough in plastic wrap and chill for around 30 minutes.

While the crust is chilling, chop the bacon into small pieces, and chop the onions. Render the bacon in the hot oil, add the onions and mix to coat with the oil. Cover the pan with a tight fitting lid and "steam" ("dünsten") until transluscent. Add pepper and a touch of salt to onions as needed. Let the onions cool as much as possible.

Mix the remaining eggs into the sour cream and season with salt, pepper and nutmeg.

Grease a ~26 cm springform pan. Roll out chilled pastry dough and press into pan avoiding the formation of any cracks in the crust where the filling can leak out. Drain the onions with a slotted spoon and distribute in the bottom of the crust. Pour the sour cream mixture over the onions as evenly as possible. Bake in a pre-heated oven (200°C, with fan 175°C) for 40-45 minutes.

Best served with neuem Wein/Federweisse. Also great with a halbtrockenen pfälzer Riesling.


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