If you have a lot of onions make...

 

Evelyn Lawson wrote this recipe for Zwiebelkuchen on binder paper at our Stammtisch in Livermore in the summer of 2024.   

Our Stammtisch is a weekly gathering in a coffee shop to speak German.  Historically it is an actual table and benches at a Gasthaus.  

Evelyn writes:  I first ate Zwiebelkuchen in September 1985 in Ingelheim am Rhein when I noticed they were selling it with Federweißer.   She found this recipe in a book called Authentic German Home Style recipes from Schmidt's Sausage Haus in the German Village Columbus, Ohio.

Preheat oven to 400 degrees 

3 cups flour

1 cup milk

1 package yeast

1/2 tsp. sugar

 5 teaspoons oil

Take 2 1/2 cups flour and put in a bowl.  Form a well, add 1/2 tsp sugar, yeast and 2 tablespoons milk.  Mix carefully in the well.  Cover and put in a warm place for 15 minutes.  

Knead well.  Add rest of milk.  warmed and oil.  Mix, kneed and let rise 15 minutes in a warm place covered.  Kneed again. and rollout.  

For the filling:  

cook 1/2 pound, 8 slices bacon.  Dice first.  Slice the onion and cook until golden brown.  Drain.  Place in bowl to cool and add salt and pepper. 

Beat 4 eggs

Add sour cream and mix

Put in the preheated oven, 400 degrees for 40-45 minutes.  Serve warm with a salad.