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Liechtensteiner Zwiebelkuchen
A savory onion tart or pie, a comforting dish popular in Liechtenstein and neighboring regions. It features a rich filling of caramelized onions, often with bacon, baked in a pastry crust.
🧂 Ainekset
- 1 9-inch Pie crust(store-bought or homemade)
- 1 kg Yellow onions(thinly sliced)
- 50 g Butter
- 100 g Bacon(diced)
- 3 large Eggs
- 200 ml Heavy cream
- 100 ml Sour cream
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg(freshly grated)
- 1 tsp Caraway seeds(optional)
👨🍳 Ohjeet
- 1
Preheat oven to 180°C (350°F). Press the pie crust into a 9-inch pie plate.
- 2
In a large skillet, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add the thinly sliced onions to the skillet with the bacon fat. Cook over medium-low heat, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. Stir in the cooked bacon and caraway seeds (if using) and cook for another minute.
- 4
In a medium bowl, whisk together the eggs, heavy cream, sour cream, salt, pepper, and nutmeg.
- 5
Spread the caramelized onion and bacon mixture evenly over the bottom of the pie crust.
- 6
Pour the egg and cream mixture over the onions and bacon. Bake for 40-50 minutes, or until the filling is set and the top is golden brown.
- 7
Let cool slightly before slicing and serving. It can be served warm or at room temperature.
💡 Ammattilaisvinkit
- ✓For a truly authentic taste, use a homemade yeast dough crust instead of a standard pie crust.
- ✓Don't rush the caramelization of the onions; slow cooking is key to their sweet flavor.
- ✓If you don't have sour cream, plain yogurt can be used as a substitute.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a layer of grated Gruyère or Emmental cheese over the onions before pouring the egg mixture.
- For a vegetarian version, omit the bacon and sauté the onions in butter until deeply caramelized.