Sunday, September 22, 2013

Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}


  • 4 C Flour
  • 3 egg yolks
  • 2-1/2 tsp yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 1 stick 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.

  • 2-1/2 lb onion diced
  • 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
  • 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.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
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

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

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!
Sunday Supper Movement

Amazing Breakfasts, Brunches, and Breads
Outstanding Soups, Starters and Sides:
Comforting Main Dishes:
Decadent Desserts:
Tasty Drinks:
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