Onion cake and Federweiser
Autumn is here, bringing with it the time for hearty delights and cozy gatherings. When the leaves turn colorful and the days grow shorter, it's time for a classic onion tart that pairs perfectly with a glass of new wine. This rustic pie, with its golden-brown crust and aromatic topping of onions, bacon, and cheese, not only adds warmth to the cooler days but also fills the kitchen with the scent of freshly baked bread.
Whether prepared in a traditional oven or a wood-fired oven — both versions give the onion tart a special note. A wood-fired oven imparts incomparable roasted aromas, while the regular oven is simple and straightforward. No matter how you prepare it, this onion tart quickly becomes a favorite with family and friends and makes autumn evenings even cozier. Let's dive into the preparation together!
Ingredients
- 400 g flour
- 20 g yeast
- 250 ml lukewarm water
- 1 tsp salt
- 20 g neutral oil
- 800 g onions
- 200 g diced bacon
- 250 g Gouda or other cheese
- 200 ml cream
- 2 egg yolks
- 1 tsp freshly ground pepper
Preparation
Activate yeast: Place the lukewarm water and yeast in a mixing bowl and mix for 20 seconds on speed 2.
Prepare dough: Add the flour, oil, and salt and knead the mixture for about 4 minutes until a smooth dough forms.
Let dough rise: Remove the dough from the bowl, shape it into a ball, and place it in a covered bowl in a warm place. Let it rest for at least 45 minutes until it rises.
Prepare cheese: Cut the cheese into coarse pieces and chop it in the mixer for 10 seconds on speed 5. Then transfer to a separate bowl.
Chop onions: Peel 400 g of onions, cut them roughly, and chop them in the mixer for 3-5 seconds at speed 5, depending on the desired size.
Sauté onions: Sauté the chopped onions in a pan with a bit of oil until translucent.
Prepare second batch of onions: Peel the remaining 400 g of onions, chop them in the mixer, and add them to the already sautéed onions in the pan. Mix well.
Cook onions: Sauté the onions over medium heat with some salt until they are soft and no liquid is released. They should not take on color.
Make egg mixture: Meanwhile, combine the cream, two egg yolks, and pepper in the mixer and mix for 20 seconds on speed 3.
Roll out dough: Once the dough has risen, roll it out on a baking sheet.
Prepare topping: Spread the onions evenly over the rolled-out dough. Sprinkle the diced bacon over it and pour the cream-egg mixture evenly on top. Sprinkle everything with the chopped cheese.
Let dough rise: Place the baking sheet in the oven at 50 °C and let the dough rise for another 15 minutes.
Bake: Preheat the oven to 200 °C and bake the onion tart for about 25 minutes until the cheese bubbles and the crust reaches a golden brown color.