Name: Frankischer Zwiebelplootz (Franconian Onion Tart) recipe
Ingredients: 1 (.25 ounce) package active dry yeast;½ teaspoon white sugar;½ cup lukewarm milk;4 cups all-purpose flour;5 tablespoons unsalted butter, melted;1 egg;1 teaspoon salt;7 slices smoked streaky bacon, cut into small pieces;1 cup sour cream;2 pounds onion, chopped;salt and freshly ground black pepper to taste

All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

Ingredients

1 (.25 ounce) package active dry yeast ½ teaspoon white sugar ½ cup lukewarm milk 4 cups all-purpose flour 5 tablespoons unsalted butter, melted 1 egg 1 teaspoon salt 7 slices smoked streaky bacon, cut into small pieces 1 cup sour cream 2 pounds onion, chopped salt and freshly ground black pepper to taste

Nutrition Info

529.3 calories carbohydrate: 61 g cholesterol: 70.1 mg fat: 25.9 g fiber: 3.8 g protein: 13.1 g saturatedFat: 12.5 g servingSize: - sodium: 600.7 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Dissolve yeast and sugar in 2 tablespoons of the lukewarm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Sift flour into large bowl, add yeast mixture, melted butter, remaining milk, egg, and salt. Stir well to combine until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Place dough in a large bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Punch dough down, cover with a towel, and let rise in a warm place for 1 hour.
Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add onion and saute on low heat until soft, about 15 minutes. Remove from pan and cool slightly.
Mix bacon-onion mixture with sour cream and season with a little salt and pepper (be careful not to over-salt, as bacon is already salty).
Preheat oven to 400 degrees F (200 degrees C). Grease a 10- or 12-inch springform pan.
Roll dough on lightly floured surface to fit springform pan and cover pan. Fill with bacon-onion mixture.
Bake in preheated oven until dough is set and filling is slightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Zwiebelplootz is a traditional onion tart from Franconia, Germany where it is traditionally eaten in the fall while drinking fresh wine.

Alternatives to this recipe

Frankischer Zwiebelplootz (Franconian Onion Tart)

See more alternatives

All Recipes Ideas