Zwiebelkuchen – Savory German Onion Cake
If you think cake tastes better sweet, get ready to receive your just deserts. The Germans know a thing or two when it comes to savory treats, and whether you call it a quiche, tart, pie, or cake, there's no denying that their satiating zwiebelkuchen stuffed with onions, bacon, and cheese is a hearty dish for the ages.
For the batter:
- 6 eggs
- 3⅓ cups flour
- 2 tbsp baking powder
- ½ cup vegetable oil
- ½ cup lukewarm milk
- ⅓ cup soft butter
- 2 tbsp crème fraîche
- salt & pepper to taste
- 1 tsp sugar
- 1 bunch of scallions, cut into rings
- 3 large onions
- 8 oz bacon
- 10 oz sliced cheese
- ½ tsp caraway seeds
- 1¼ cups vegetable broth
1. Preheat the oven to 350°F and cut the onions in half lengthwise, leaving the ends intact.
2. Peel off the outer skins of the onions and make several vertical slits in each onion half, like you would with hasselback potatoes.
3. Place the onions flat side down in a pan, add the vegetable broth and caraway seeds, cover with a lid, and let simmer for 15 minutes.
4. For the batter, first mix the eggs and butter together and then stir in the oil and milk. Combine the flour and baking powder and mix into the batter. Finally, add the crème fraîche, scallions, and sugar, season with salt and pepper, and mix well.
5. Remove the onions from the pan, let them cool, and then stuff the slits with bacon and cheese.
6. Pour the batter into a greased and floured springform pan.
7. Press the stuffed hasselback onions into the batter, transfer the pan to the preheated oven, and bake for 15 minutes.
Serve this mouthwatering onion cake with a few dollops of crème fraîche and fresh herbs for the full experience – this is certainly the tastiest way to stay warm this winter!
You can find the nifty chopping board featured in the video here.