Tzibeleh Kuchen Recipes

TZIBELEH KUCHEN

Steps:

• Preheat oven to 400°F.
• Grate or finely mince the onions and drain, reserving 1/4 cup juice.
• Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
• In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
• Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
• On a floured surface, roll dough out to a thickness of 1/4"-1/2".
• Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
• Place on a greased baking sheet.
• Beat the remaining egg together with the water.
• Brush over tops.
• Bake until lightly browned around the edges, 15-20 minutes.
• Place baking sheet on wire rack and let cool.
• These are best the day they are made, but keep well if stored in a tightly closed container.

GERMAN ZWIEBELKUCHEN (ONION PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
• Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
• Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)

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 225°C.
• Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
• This should take about 10-15 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.