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.
Total Time
50min
5.0
3 Ratings
Author: Chef's Opinion
Servings:
6
Ingredients
•
11 1/3
cups
White Onions
•
1
stick
Butter
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
1
cup
Crème Fraîche
•
2
Eggland's Best Classic Eggs
•
1
tsp
Caraway Seeds
•
1
pckg
Prepared Pizza Crusts
or Shortcrust Dough or Yeast Dough
•
to taste
Butter
, melted
•
1
pinch
Fresh Chives
Cooking Instructions
1.
Saute White Onions (11 1/3 cups) in Butter (1 stick) until lightly caramelized. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
2.
In another pan, mix Crème Fraîche (1 cup), Eggland's Best Classic Eggs (2) and Caraway Seeds (1 tsp). Adjust seasoning as necessary. Let cool to room-temperature.
3.
Combine egg mixture with onions and mix well.
4.
Spread the onion mixture evenly on top of the Prepared Pizza Crusts (1 pckg) and drizzle lightly with Butter (to taste).
5.
Bake at 375 degrees F (190 degrees C) until the onions have heated through and the cream mixture has set.
6.
To serve, cut into portions and sprinkle with Fresh Chives (1 pinch). Enjoy!
Nutrition Per Serving
CALORIES
578
FAT
34.3 g
PROTEIN
11.2 g
CARBS
57.7 g
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