German Onion Tart (Zwiebelkuchen)
When Ernst and I got married in Germany 36 years ago, Onion Tart (or Zwiebelkuchen) was the very first recipe I requested from an old German lady who served it with great confidence to her customers and friends. Ernst studied in Schwabenland, a wine-growing region in South-Central Germany around Stuttgart, where the people speak a specific German dialect - which Ernst naturally picked up and still speaks to perfection. During the grape harvest in Fall, the Schwaben serve onion tart with a young, fresh, unfiltered white wine, called Federweisser.
A typical Schwabish onion tart is baked in a flat rectangular baking tin (2-3 cm deep) and served in squares. The recipe I obtained form the old lady years ago has become a firm favourite of our family and it gives me great pleasure to share it with you!
Short Crust Pastry
- 4 – 5 Onions
- 25gr Butter
- 3 Eggs
- 300ml Cream
½ Cup Parsley, finely chopped
- Salt and freshly ground Black Pepper
- 200gr grated Gruyere Cheese (or any other strong cheese)
- Pinch of Aniseed (adds distinct special flavour)
1. Roll out the pastry 4 mm thick and chill. Blind bake for 10 minutes in a hot oven (200 degrees Celsius). Remove the paper and bake for another 5 minutes or so.
2. Chop the onions finely and sauté in butter until soft and golden brown, then drain on kitchen paper.
3. Beat the eggs and mix with cream, salt, pepper and aniseed, before finally adding the onions and cheese.
4. Pour the mixture into the pastry case and bake at 180 degrees for about 30 minutes.
Serve hot with chilled, fresh, dry white wine – my personal favourite for this very special onion tart is the Ernst Gouws & Co Sauvignon Blanc.