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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

Dough for base:

  • 350 g flour
  • 1 egg
  • 20 g fresh yeast
  • 75 g butter
  • 125 ml milk
  • Pinch of salt/sugar

Filling:

  • 1 kg onions
  • 50 g diced bacon
  • 250 g sour cream
  • 3 eggs
  • 50 g flour
  • 1 tsp salt
  • Pepper
  • Caraway seeds

Crumble the yeast into a bowl. Sprinkle with a pinch of salt and sugar and pour over the lukewarm milk. Add the flour, butter and egg and knead to form an elastic yeast dough. Cover with a cloth and leave to rise in a warm place for about 30 minutes.

For the filling, peel the onions and dice finely. Cook gently until soft in a little oil without browning. Render the diced bacon separately in a small pan. Leave to cool slightly, then place in a bowl and mix in the sour cream, eggs, flour and spices. Finally, add the cooked onions.

Roll out the yeast dough and line a 28-cm flan tin. The rim should be about 5–6 cm high. Add the seasoned onion and bacon mixture and bake at 200-220°C for about an hour until golden.