Schwäbischer Zwiebelkuchen is usually eaten in late summer and early fall, typically served with new wine, but fans will eat it year-round. As with any “traditional/classic” dish which is mostly prepared at home, there are many excellent variations.
Author: Chef's Opinion
Prepared Pizza Crusts
or Shortcrust Dough or Yeast Dough
White Onions (11 1/3 cups)
Butter (1 stick)
until lightly caramelized. Season with
Kosher Salt (to taste)
Cayenne Pepper (to taste)
In another pan, mix
Crème Fraîche (1 cup)
Caraway Seeds (1 tsp)
. Adjust seasoning as necessary. Let cool to room-temperature.
Combine egg mixture with onions and mix well.
Spread the onion mixture evenly on top of the
Prepared Pizza Crusts (1 pckg)
and drizzle lightly with
Butter (to taste)
Bake at 375 degrees F (190 degrees C) until the onions have heated through and the cream mixture has set.
To serve, cut into portions and sprinkle with
Fresh Chives (1 pinch)
Nutrition Per Serving
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