Zwiebelkuchen (Onion tart)

This filling onion tart is mostly eaten in the autumn and is particularly delicious with new wine! Try it for yourself. And if you like onion tart, you'll enjoy a visit to the Onion Festival in Esslingen am Neckar!  

Recipe for onion tart

  • 1/8 l lukewarm milk
  • 6 tbsp oil
  • 400 g flour
  • salt
  • 20 g fresh yeast
  • 1.5 kg onions
  • 3 large or 4 small eggs
  • 200 g sour cream
  • caraway seeds
  • 50 g fat for the tin
  • 150 g streaky bacon

Place the flour in a mixing bowl, add the lukewarm milk, 6 tbsp oil, a pinch of salt and the crumbled yeast. Knead the ingredients to form a smooth, elastic dough and leave to rise for 20 minutes in a warm place.

Peel and dice the onions and fry gently in a large pan until translucent. Remove the pan from the stove, leave to cool slightly and stir in the beaten eggs and sour cream.

Season with salt and add caraway seeds to taste. Dice the bacon. Knead the dough again, roll out thinly and line a greased springform flan tin (26 cm diameter), pulling up the sides as much as possible. Fill with the onion mixture. Top with the diced bacon.

Bake in the pre-heated oven at 200 °C (gas Mark 3) for about one hour and serve warm.