Ever tried the legend that is Zwiebelkuchen? If not, you’re in for a treat which puts the humble onion in the spotlight!
Inspired by this German classic (there are so many ways in which to interpret the traditional ‘onion cake’), we topped ours with bacon bits and served it with our Pesto Princess Pea & Pesto Soup into which we plopped a poached egg just before serving!
*comfort food deluxe*
And remember, the best bit about schlurping up any of our Pesto Princess soups is that for every one you buy, we’ll donate a nourishing hot meal to someone in need – all thanks to the wonderful people at Ladles of Love.
Thank you for helping us to help others
You will need
For the topping
1 Tbsp butter
6-8 red onions, finely sliced
1 tsp fresh thyme
Salt and pepper
2 Tbsp olive oil
150 g smoked bacon, finely chopped
100 ml sour cream
2 eggs, poached
Soup topping extras
2 eggs, poached
Fresh cress or herbs
For the dough
400 g strong white flour (we used Eureka Mills), plus extra for dusting
25 g dried yeast + a pinch of sugar
110 g butter
2 tsp salt
1/4 cup milk
1/4 cup water
1. For the topping, melt the butter in a large frying pan. Add the onions, thyme, salt and pepper and gently cook until soft and caramelised (you may have to cook these in a few batches). Remove from the pan and set aside.
2. In the same pan, add a glug of oil and fry the bacon bits until cooked but not crispy, then add this to the onion mixture.
3. Whisk together the eggs and sour cream, and season with a generous pinch of salt and pepper.
4. Now for your dough. Place the flour, yeast, butter and salt into a large mixing bowl. Combine with your fingertips, working the butter into the flour until it resembles a fine crumb.
5. Create a small well in the centre and incorporate the milk and water slowly until it starts coming together.
6. Tip the dough onto the floured surface. Gently knead – a few minutes should do the trick.
7. Cover and let the dough rise in a warm place for 30 minutes. If you don’t have a sunny spot, you can put your dough into a warming drawer or place it next to your stove/oven.
8. Preheat the oven to 220°C (non-fan assisted). Grease a baking sheet with oil. Tip the dough onto it, dust with flour and flatten to about 1 cm thick, leaving a 1 cm raised border along the edges.
9. Dot the onions and bacon over the base and carefully cover with the egg mixture. Bake for 18-20 minutes, checking regularly.
10. When the Zwiebelkuchen is almost done, poach the eggs (head this way for our top tips on perfect poaching) and lower them carefully into each bowl of steaming Pesto Princess Pea & Pesto Soup, garnishing with a handful of fresh cress, or chopped herbs of your choice. Slice the Zwiebelkuchen and start schlurping!
Feeds 2 busy, hungry people
Food styling and photography by Michelle Parkin.