Zwiebelkuchen or onion pie is popular in the German speaking areas of the world including Austria and Alsace. It will be found made in a slightly different way, baked with ready browned or raw onions, with or without lashings of sour cream and egg, or with different pie bases with different depths of topping and seasoning depending on locality and adherence to tradition.
I've always wanted to visit Alsace, a strange french province where the towns have German names and where my great grandparents Adam and Eva Helfrich lived before they came to South Africa. Tasting Alsatian Zwiebelkuchen in the autumn with their fabulous white wines adds embroidery to this fantasy. One website claims Zwiebelkuchen is found on the Swabian wine routes, served by small wineries with new wine. These advertise that they are open by tying a broomstick over the door of the barn or cellar. That sounds very rustic and charming, as was this Zwiebelkuchen which uses a recipe in the Swabian tradition.
On German food websites the pie is described as 'herzhaft' or 'hearty' in English and that my husband baked it quite fortuitously in a heart shaped cake tin is a bit of peasant food poetry for me, and I'll perhaps long the more for it as it becomes forbidden fruit, and I get deep into my low cholesterol diet.
Preparation time: 30 minutes
Cooking time: about 50 minutes
Resting time of dough: 3 hours
Total time needed: at least 4 H 20 minutes
Grade of Difficulty: standard
For the Dough
For the Topping
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