Zwiebelkuchen is a simple german vegetarian meal -- although it is often made with speck (saltpork or bacon).
It is often served at this time of the year, and is especially popular when the new wine, or "Moscht" comes out a few weeks after the grapes are crushed.
I like to use my Alaskan "Ulu" knife for cutting pizza and tartes.
Zwiebelkuchen (German onion tarte)
dough: use a yeast dough (same as for pizza)
Preheat pizza stone at 375 degrees Fahrenheit.
Topping: Saute 3-4 large onions in oil or bacon grease until translucent and caramelized, but not too brown. Place them on the pizza dough (with sides raised), and cover with custard topping:
blend together 2 eggs, 1/2 c cream or creme freche, salt, nutmeg and caraway (optional).
Bake 25-35 minutes until crust is golden brown and custard set. Serve with potatoes, salad and wine. Guten Appetit!
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