German Onion Pie With Sourdough Base (Zwiebelkuchen)
German Onion Pie (Zwiebelkuchen) is one of my favourite traditional German foods. I got this authentic recipe from a 90-year-old lady when I was living in Germany. Simple, inexpensive and sooo delicious!
Course: Appetizer, Main Course, Snack
Sourdough Base (see notes below for yeasted dough base)
150gsourdough starter, 100% hydration
1.2kgbrown onions, diced finely
2eggs, lightly beaten
1½ - 2tspsalt
To Make Sourdough Base
Mix all the ingredients together using a spoon, then knead into a firm dough. You might need extra water if using small egg.
Put the dough into a bowl and cover. Rest for about 10 minutes.
Knead the dough for a couple of minutes, then return to the bowl and cover.
Leave the dough to rise at room temperature for about 8 hours or more if the ambient temperature is on the cool side. Alternatively, leave it to rise at room themperature for a couple of hours, then put it into the fridge for up to 24-36 hours.
When the dough has risen, put it onto a lightly floured bench and roll to fit your baking dish. If you had the dough in the fridge, take it out an hour or two before rolling.
Oil the baking tray or a springform lightly with a pastry brush, then lay the rolled dough. If using a baking tray, have the dough one cm up the edges, and five cm in the round 28 Ø cm springform.
Cover the baking tray/springform while you prepare the filling.
Preheat the oven to 180° C fan-forced or 200° C without the fan.
To Make Filling
Peel and dice the onions. You can use food processor as well, however, make sure the onions aren't chopped too finely.
Heat the oil in a large pot, add onions and saute on medium heat mixing constantly until softened and translucent, making sure onions don't brown.
Turn the heat off, add flour and mix well. Add the rest of the ingredients. Mix.
Spread the filling evenly over the base.
Bake the Zwiebelkuchen for half an hour in a tray or 45-55 minutes in a springform, depending on the thickness. When baked, the top should look golden brown and the base should be crisp. If the base is pale and soft, the tart needs further baking at the lowest level/shelf in the oven.
Cool slightly and cut to desired shape/size servings.
Yeasted Dough Base:320 g white flour1½ tsp dry yeast6 salt100 ml water (or more if using a small egg)1 egg, lightly beaten50 g softened butterMix flour, water and salt. Make a well and pour in lukewarm water, egg and butter. Mix using a spoon, then knead on the bench until smooth. Leave the dough to rise for about two hours or until doubled. Roll out and follow the steps above for the sourdough base.
German Onion Pie With Sourdough Base (Zwiebelkuchen) https://makebread.com.au/german-onion-pie-zwiebelkuchen/