zwiebelkuchen

my mother has been on a quest to copy her mother’s sweet and savory zwiebelkuchen (say “swivel-koo-[ch]a”) recipe for years. she says she’s finally found something that makes the onions as soft and sweet as she remembers.

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zwiebelkuchen, if you’ve never had one before, is your new favorite comfort food. picture a buttery, flaky crust, filled with a rich, creamy mixture of sweet onions, bacon, and happiness. it is easy to make this vegetarian – just make sure to use a flavorful veggie broth to make up for the missing bacon.

make your own partially-baked pie crust, or use packaged puff pastry.

fry 3 slices bacon cut into 1/2 in pieces til crisp, set aside

mix two T bacon fat with 2 large sweet onions, about 2 lbs, thinly sliced
mix in 1/4c honey and 1/4 c stock or dry white wine with lemon juice or apple cider vinegar
bake at 375 for 30 minutes to caramelize, stirring often towards the end
(my mother insisted it was essential to bake them)
then add a few pinches nutmeg, some salt, and 1 t caraway

spread 3/4c creme fraiche on the bottom of the pastry… any mixture of sour cream, thick yogurt, or anything similar in texture and creaminess should be fine. (i use homemade whole-milk yogurt.)

throw everything else in

bake at 375 for 30 minutes

ENJOY YOUR ONION PIE!

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