Quick Onion Kuchen Recipes
ONION KUCHEN
Make and share this Onion Kuchen recipe from Food.com.
Provided by Barenakedchef
Categories Breads
Time 50m
Yield 1 kuchen
Number Of Ingredients 7
Steps:
- Sauté onions slowly in the butter just until soft in a medium-sized frying pan.
- Separate the biscuits; place in a single layer in any ungreased 8-inch cake pan.
- Spoon onion mixture on top.
- Beat egg slightly in a small bowl; blend in sour cream and salt.
- Spoon over onion mixture; sprinkle with poppy seeds.
- Bake at 375 for 30 minutes or until topping is set.
- Slice in wedges and serve warm.
Nutrition Facts : Calories 1770, Fat 122.5, SaturatedFat 62, Cholesterol 404.3, Sodium 4333.3, Carbohydrate 140.9, Fiber 7, Sugar 29, Protein 31.6
QUICK ONION KUCHEN
This is a great accompaniment to a dinner entree, or may be served as the entree, with a salad. Delicious!
Provided by Phyllis888
Categories Breakfast and Brunch Eggs
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
- Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
- Bake in the preheated oven 25 to 30 for minutes, or until filling is set.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 19.4 g, Cholesterol 101.7 mg, Fat 22.7 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 11.1 g, Sodium 448.8 mg, Sugar 7 g
GERMAN ZWIEBELKUCHEN
Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine").
Provided by sven-ian
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the dough:
- Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
- Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.
- Preheat the oven to 200°C.
- Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
- This should take about 10 minutes.
- In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
- Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
- Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
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GERMAN ONION PIE (ZWIEBELKUCHEN RECIPE) + STEP BY …
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4.9/5 (32)Total Time 2 hrs 45 minsCategory Beer Garden MenuCalories 361 per serving
- YEAST DOUGH1. In the bowl of a stand up mixer combine the yeast with the sugar and about half of the milk. Stir and let activate in a warm place. Anywhere from 5 to 20 mins, as necessary.
- 2. Attach the dough hook to mixer, add flour, salt and the rest of the milk to the activated yeast. Knead on low for a minute, then stop and add the butter. Knead again until a soft dough ball forms. Cover with plastic wrap and let rise in a warm spot, until doubled in size.
- 3. On a clean, lightly floured surface roll the dough into a round or rectangular shape sized to fit your baking dish. (Use a 9-10 inches diameter round dish or 9x9 square or about 9x10 rectangular dish).
- Filling1. In a pan over medium heat cook the diced bacon until it renders most of its fat. Remove to paper towel lined plate and let it cool down. Discard excess rendered fat from the pan, leave a coating or so.
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- Chop bacon into small pieces and cook in a large skillet over medium heat until cooked, but not crispy, about 5 minutes. Use a slotted spoon to remove the cooked bacon and set on paper towels to drain.
- While bacon is cooking, thinly slice onions. Add sliced onions to the bacon grease after removing the cooked bacon pieces. Cook until just turning brown, about 10 minutes. Add marjoram and pepper. Remove from heat.
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- Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
- Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
- Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
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- Begin by thickly slicing the onions, julienne style. Place the onions in a pot with the butter, and cook over medium heat until caramelized. About 1 hour.
- Once the onions are on the stove dice the bacon and render out all the fat, setting both aside. The fat can be used to brush the tart pan later before lining it with the dough.
- Make 1 x 9" pie dough recipe ( you can find a recipe on the blog here, or use a store bought one).
- Brush a 9" x 13" cookie sheet pan with butter or the rendered bacon fat, to prevent the dough from sticking to it. Roll out the chilled pie dough and line the pan with it, making sure the dough comes up the sides of the pan. Using a sharp knife trim the edges to create even straight lines/edges.
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