“In Germany (where my roots are) dry style Gewürztraminer wines are often paired with Sauerkraut and Bratwurst or with an onion tart, called “Zwiebelkuchen” (pronounced: tsweeble-kugh-hen), like a Quiche Lorraine, but with lots of onions …
The sweet taste of cooked onions pairs nicely with the spicy, floral-fruity flavours of the Gewürztraminer. It is a hearty, but not spicy-hot dish, therefore a dry style of Gewürztraminer is perfect.
There are many variations of onion tart recipes when it comes to the dough. Some call for a yeast dough. But that is labor intense and takes a lot of time. That is why I love this uncomplicated and still very tasty recipe using a short crust pastry. Original recipe uses wheat flour for a crunchy crust, but you can try with other flour types as well. Pastry will might be softer or even fluffy.” – Katrin Pottel, Roche Team Member
Note: You have to peel and cut a lot of onions! Little tip from me: if you are sensitive to onions and don’t like to cry your eyes out – wear your ski-googles or diving mask paired with your face mask! Stop breathing is not a good alternative.
Mix the pastry ingredients to make a shortcrust pastry. Cover a greased springform pan (26 cm diameter) with the pastry, working it up on the edges to create a rim.
Fry the cubed bacon in the margarine or butter for 2 minutes to release some of the grease, add the finely cut onions. Stir, fry until onions are soft and slightly browned.
In a bigger bowl whisk together sour cream with eggs, flour, salt, pepper and caraway seeds. Add the bacon and onions from the frying pan, mix well. Pour filling on top of pastry in springform pan.
Preheat oven to 175 °C (350 °F) and bake approximately 60 min. until golden brown.
Sprinkle with fresh parsley or chives for garnish and serve warm.
Enjoy your meal. Guten Appetit!