German
Zwiebelkuchen (Autumn Onion and Sour Cream Tart)
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Zwiebelkuchen (Autumn Onion and Sour Cream Tart) is German home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Stir the yeast into the warm milk with the sugar and let stand for 5 minutes until foamy, then mix in the flour, softened butter, and salt and knead for about 5 minutes into a smooth dough; cover and let rise in a warm spot for 30 minutes.
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Meanwhile, melt the butter in a large skillet, add the sliced onions and caraway seeds, and cook over low heat for 15 to 20 minutes, stirring often, until soft and translucent but not browned; let cool slightly.
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Preheat the oven to 400 F and whisk together the eggs, sour cream, nutmeg, salt, and pepper in a bowl, then stir in the cooked onions.
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Roll the risen dough out and press it into a greased baking dish, building up a small edge.
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Pour the onion and egg mixture evenly over the dough.
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Bake for 30 to 35 minutes, until the top is set and lightly golden, then slice and serve warm, the classic autumn dish poured alongside a glass of young Federweisser.
Watch how to cook Zwiebelkuchen (Autumn Onion and Sour Cream Tart)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Zwiebelkuchen (Autumn Onion and Sour Cream Tart), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Zwiebelkuchen (Autumn Onion and Sour Cream Tart) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | Yes | Bratkartoffeln (German Pan-Fried Potatoes) |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 460 kcal
- Protein
- 11 g
- Carbs
- 64 g
- Fat
- 18 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 610 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Zwiebelkuchen (Autumn Onion and Sour Cream Tart) takes about 75 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in the fall, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.