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Fränkischer Zwiebelkuchen - Franconian Onion Cake

Franconian Onion Cake, Bavarian Onion Cake, German Onion Cake Franconian Onion Cake (Fränkischer Zwiebelkuchen) is a savory yeast dough cake made with plenty of onions, seasoned with herbs and served best warm right from the oven with Franconian white wine. In September Zwiebelkuchen is sometimes served with Federweißer which is a fermenting new wine made from freshly harvested grapes. Zwiebelkuchen is great as appetizer or meal with a fresh salad. Most Franconian house wives will know how to make the onion cake. You can buy it fresh at the local bakery or winery.


Medium yeast textured dough basic recipe prepared with 375 g flour (no sugar)

1/4 L / 1 cup warm milk

50 g / 1.7 oz butter (room temperature)

1 package of dry east (7 g)

Topping ingredients:

30 g / 1 oz butter or olive oil

1/2 - 3/4 kg / 1.1 - 1.6 lbs onions

50 - 80 g / 1.7 - 2.8 oz bacon (Räucherspeck) or ham

3-4 tablespoons sour cream

2 eggs

Pinch salt, ground cumin, pepper


Prepare a medium textured yeast dough according to the basic recipe method but with modified ingredients (see ingredients window), dough should be soft and light in texture. If preparing dough in a bread machine, resolve the yeast in the warm milk first for about 10-15 minutes in a separate cup. Add the flour to the bread machine container then the in small pieces cut soft butter and finally pour the warm milk with the yeast on top of the flour. The bread machine will do the rest. Dough can be prepared the day before. Store risen dough in the fridge covered with tin foil until ready to use the next day.

Grease a deap baking dish and sprinkle some flour on the bottom of the dish, shake dish horizontally so the flour spreads evenly. Dump the dough directly into the baking dish, dough may seem sticky at this point, sprinkle little bit flour on the dough and work into the dish forming an edge on all sides. Let dough rest and rise some more in a warm room while preparing the filling.

Cut onions in thin stripes and sautée in some butter or olive oil on low heat until glossy and golden in color. Add plenty of cumin, pinch salt and pepper to taste. Cut the bacon in small cubes and fry until crispy. Drain bacon and set aside. Let cooked onions and bacon cool. In a bowl whisk the eggs with the sour cream, add the cooled onions and bacon to the eggs and fold into the dough. Preheat oven to 390° - 410° F (200°-210° C), oven temperatures may vary. On my old oven I had to bake it at 380°F. Spread onion mixture evenly on the dough and bake for 30 minutes or until a toothpick comes out clean.

Serve warm with a fresh salad on the side and a good Franconian white wine "Bocksbeutel" (if you can find it) or any other good white wine.

Foto Credit: Bavarian Kitchen

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