Zwiebelkuchen is one of my favorite dishes and my Mom HAS to make it for us at least once when we are visiting home {Germany} in the fall, or winter. It just spells comfort, home, and it is {if a food can be that } absolute coziness on a plate. Delicious with Suser - which I {unfortunately} have not been able to find in Portland - but really anything works well with it. The original recipe is laden with butter, and sour cream - clearly not Galactosemia safe. My Mom first was skeptical that a dairyfree version would be just as good. The first time, she tried it - which is now several years ago - all of us were thrilled that it was
A couple of years ago my Mom gave me her recipe and I have been making it like clock work every fall. It is great for parties, but also - like we had it - on a quiet Saturday family dinner....The recipe makes two cakes; which means that in our house there is plenty for Sunday brunch :)
Zwiebelkuchen {Onion Tart}
Crust
4 C Flour
3 egg yolks2-1/2 tsp yeast
1 pinch salt
1 pinch sugar
9 Tbl Earth Balance {125 gr.}
1 C water
1. Mix all of the ingredients together until you have a dough. Cover and let rise in a warm spot for
at least 2 hrs.
Filling
2-1/2 lb onion diced
7 oz lean Speck {or lean bacon}, diced
5 eggs
1 C Tofutti Sour Cream
Pinch of salt
1 tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}
1. Fry up the speck until most of the fat has rendered and it is nice and brown,
2. Add onions, and cover. Cook until onions are soft {make sure that they do not brown};
3. Pour onion/speck mixture into a bowl and let cool down,
4. Mix eggs with Tofutti sour cream. Pour over the cooled onion/speck mixture - mix up well,
add salt and caraway seeds
Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden
