Today, the little grey cottage is chilly and damp from a rainy front that is blustering its way through New England. I have put together a Zwiebelkuchen and am chilling some Riesling for a light supper. So here we go!
Zwiebelkuchen - printer friendly
I cover it and let it rest while I get the onions and ham speck cooking. Meanwhile the dough does its magic. It is a gloppy yeast dough that rests for about a half an hour until it forms a bubbly mass.
There are a lot of onions in this dish - 1 kg to be exact. That's a lot of tears while you're slicing the ends and peeling the skins. Even expediting the slicing by using a food processor gives you a good cry. Think of something you really have been wanting to vent and keep a couple tissues handy!
These are really small little cubes of ham, as you can see from the knife tip ... fry them gently in a small amount of butter until crispy on all sides and then add ALL those onions and turn the heat down to slowly cook the onions until they are limp and slithery and golden and sweet.
This is just about ready for the eggs and spices! You can see the carmelizing beginning; go for it!
Beat together eggs, creme fraiche, white pepper, and cumin (you can go the nutmeg route, if you aren't a fan of cumin). Turn this slather into the warm onions and ham speck. Get ready to assemble the Zwiebelkuchen!
Spread the kuchen dough onto a large buttered pan and using forks fluff the onions and ham speck onto the top. Drizzle the last of the juices over and around the topping, and then garnish with fresh chopped parsley.
Preheat your oven to 400 degrees Farenheit and bake the Zwiebelkuchen for about 30 minutes. Use a cake tester inserted in the center of the kuchen to see when it's ready to come out of the oven.
This kuchen is ready for a glass of wine and a plate! Enjoy this little bit of Germany! We love it warm with a Waldorf salad on the side and a chilly glass of dry Riesling! Guten Appetit!
this is so weird because I was talking with my mum about kuchen just the other day. She has always made it without the ham but pretty much the same recipe as you've done... it always tastes so good and sweet, thanks x
ReplyDelete@ Dom ... Great minds!
ReplyDeleteWow it looks like something I've eaten at Oktoberfest! Love it!
ReplyDeleteOkay, I'll admit it - I am jealous. Our leaves are just going straight to brown this year because of a drought.
ReplyDeleteI love good German food, but my husband just got back from a business trip to Germany and he doesn't like ham, so I guess I will just look at your pictures and dream.
It's not a bread, but at least the dough contains yeast. ;-) I love Zwiebelkuchen. Thank you for your participation in World Bread Day.
ReplyDelete@ Anonymous - This is served as a snack or as a light lunch offering. You might have it for lunch with a small salad ... as a snack or hors d'ooeurve you might cut it into small bites and serve it with wine or beer.
ReplyDeleteAs for how you got to this site - if you were looking at the various breads posted at the World Bread Day Event hosted by zorra, you might have clicked on the link for Zwiebelkuchen and found yourself here in The Spice Garden. Come back again!