Zwiebelkuchen (Savory Bacon-and-Onion Tart)
German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.
- Yield: Makes one 10-by-16-inch loaf
Source: Martha Stewart Living, April 1999
- 3/4 cup milk
- 5 tablespoons unsalted butter, room temperature, plus more for bowl
- 1/4 cup sugar
- Grated zest of 1/2 lemon
- 3 large egg yolks
- 1 package active dry yeast
- 3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for rolling out dough and wrap
- 3 strips bacon, cut into 1/2-inch dice
- 3 large onions, finely chopped
- 1/3 cup plus 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon caraway seeds
Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.