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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Medium
Recipe Id: GER117

Zwiebelkuchen (Onion Tart)

  • 1/2 cup plus 1 tb butter
  • 1 3/4 cup all purpose flour
  • 1 egg
  • 4 tablespoon half and half (milk & cream)
  • 1 salt
  • 4 medium onions
  • 4 bacon slices, diced
  • 1/2 cup whipping cream (be generous)
  • 2 eggs
  • salt and pepper to taste

  1. Preheat oven to 400F (250C).
  2. Lightly grease an 11 inch quiche pan; set aside.
  3. Using a pastry blender or fork, work butter into flour.
  4. Stir in 1 egg, half and half and salt to make dough. Let stand in a cool place for a few minutes.
  5. Thinly slice onions.
  6. Fry bacon in a small skillet over medium heat until golden brown.
  7. Add onion rings; saute 2 to 3 minutes. Drain off excess fat.
  8. In a medium bowl, beat together whipping cream, 2 eggs, salt and pepper.
  9. On a lightly floured surface roll out pastry.
  10. Line greased pan with pastry. Prick pastry surface with a fork.
  11. Spread cooked bacon and onions over pastry.
  12. Pour in cream mixture.
  13. Cover with foil. Bake 20 mins.
  14. Remove foil; bake 10 to 15 mins longer or until set.
  15. Cut in squares or wedges. Serve warm.

When cooking for large numbers, double the quantites given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza dough can be substituted for pie pastry. If serving this tart for an appetizer or entree, a chilled white German wine will make the perfect match.


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