Zwiebelkuchen
Zwiebelkuchen is a savory German onion cake, perfect for autumn. A rich, yeasted dough forms the base for a creamy, flavorful onion and bacon-like topping. This recipe offers a vegetarian twist on the classic.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 448 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 7 gactive dry yeast
- 1 tspsugar
- 125 mlmilk, lukewarm
- 30 gunsalted butter, melted
- 1 pcsegg
- 0.5 tspsalt
filling
- 1,000 gonion, thinly sliced
- 2 tbspvegetable oil
- 100 gsmoked tofu, diced
- 1 tspcaraway seed
topping
- 200 gsour cream
- 2 pcsegg
- 1 tbspall-purpose flour
- 0.25 tspblack pepper, freshly ground
- 1 pinchnutmeg, freshly grated
- 0.5 tspsalt
Equipment
springform pan · rolling pin · large pan · medium bowl · large bowl · kitchen towel · whisk
The method
Step by step
- 1
In a large bowl, combine the flour, yeast, and sugar for the dough.
About 2 min
- 2
Warm the milk slightly then add it, along with the melted butter, egg, and salt, to the dry ingredients.
About 1 min
Cook’s note: Ensure milk is lukewarm, not hot, to avoid killing the yeast.
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 9 min
- 5
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A turned-off oven with the light on can be a good warm spot.
- 6
While the dough rises, prepare the filling: Heat the vegetable oil in a large pan over medium heat.
About 2 min
- 7
Add the sliced onions and a pinch of salt, then cook, stirring occasionally, until very soft and translucent, about 15-20 minutes.
About 20 min
Cook’s note: Do not rush this step; properly caramelized onions are key to flavor.
- 8
Stir in the diced smoked tofu and caraway seeds, and cook for another 5 minutes.
About 5 min
- 9
Remove the onion mixture from the heat and let it cool slightly.
About 5 min
- 10
Preheat your oven to 180°C (350°F).
About 15 min
- 11
In a medium bowl, whisk together the sour cream, eggs, flour, pepper, nutmeg, and salt for the topping.
About 2 min
- 12
Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a large circle, about 30 cm (12 inches) in diameter.
About 5 min
- 13
Transfer the dough to a greased 26-28 cm (10-11 inch) springform pan or tart pan, pressing it up the sides to form a crust.
About 2 min
- 14
Spread the cooled onion and tofu mixture evenly over the dough.
About 1 min
- 15
Pour the sour cream mixture over the onions, spreading it gently to cover.
About 1 min
- 16
Bake for 35-40 minutes, or until the topping is set and golden brown.
About 40 min
Cook’s note: If the edges brown too quickly, you can loosely cover them with foil.
- 17
Let the Zwiebelkuchen cool in the pan for at least 10-15 minutes before slicing and serving.
About 15 min
Cook’s note: It's often served warm, but also delicious at room temperature.
Per serving
Nutrition
- Calories
- 448.1kcal
- Protein
- 14g
- Carbs
- 51.9g
- Fat
- 20.7g
- Fibre
- 4.6g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Zwiebelkuchen tightly covered in the refrigerator.
Reheat slices in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through.
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