Zwiebelkuchen is a fall seasonal dish in Germany which popularly accompanies the new wine from the Rhineland called Federweisser.  I learned about it when a NYT crossword clue asked for the key ingredient in Zwiebelkuchen, which to my surprise turned out to be onion.  Zwiebelkuchen shares a lot of ingredients with Tarte Flambee – Flammekueche – Flammkuchen – Alsatian Pizza but is quite different, with a softer bread layer and an onion topping including egg and caraway seed instead of cheese.

This version is adapted from Classic German Baking by Luisa Weiss.  It will make 4 servings as the starch for dinner.  It will take a minimum of 2.5 hours, although I gave it a slow first rise overnight in the refrigerator.

For the dough

200 g. all-purpose flour

1 tsp. yeast

Pinch of sugar

120 g. water

1 tsp. salt

2 Tbs. vegetable oil

For the topping

4 Tbs. vegetable oil

65 g. lean bacon or speck in lardons

500 g. yellow onions, thinly sliced (about 1.5 large onions)

½ to 1 tsp. caraway seeds (I used ½)

Freshly ground black pepper and salt to taste

2 eggs

Put the flour in a large bowl and make a crater in the center.  Put the yeast and sugar in the crater and then pour in the water.  Allow to rest for 5 minutes to activate the yeast.  Add the salt and oil and mix with a dough whisk into a rough dough.  Cover and allow to rest for 20 minutes.  With a wet hand, pull and fold the dough several times around the perimeter of the dough.  If it is not smooth, cover and rest for another 20 minutes and then pull and fold a second time.  Put the dough in a covered doubling container and put it in the refrigerator overnight.

The next day, about 1.5 hours before baking, take the dough out of the refrigerator and allow it to double.  Line a 10-inch tarte pan with a sheet of baking parchment.  With oiled hands stretch the dough until it covers the bottom of the pan and has a small rim.  Cover and allow to rest for 30 minutes.

Preheat the oven to 400 degrees.

To make the topping, put the oil and bacon in a large skillet and cook over medium heat until the bacon starts to render its fat.  Add the onion and caraway and stir well.  Cook for 10-15 minutes until the onions are soft and have some color.  Remove from the heat and allow to cool.  Add pepper and salt to taste.  Add the eggs and mix them with the onion mixture.

Spread the onion/egg mixture on top of the bread dough and bake for 40 minutes.  Rotate the pan about half way.  Allow to cool for a few minutes before cutting and serving.