RHEINPFAELZER ZWIEBELKUCHEN
(Baked Onion Cake)
6 oz. double-smoked slab bacon, cut into 1/4 inch cubes
(about 1 1/2 cups bacon cubes)
2 medium sized Spanish onions, peeled and halved lengthwise and thinly sliced (about 6
cups sliced onions)
2 1/2 teaspoons caraway seeds
1/2 teaspoon freshly ground nutmeg
12 oz. frozen puff pastry, thawed
1 3/4 cups heavy cream
3 extra large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauté bacon in a heavy 12 inch skillet over low heat for about 5 minutes, until drippings
cook out and only crisp browned bits remain. Using a slotted spoon, lift the bacon
bits to paper toweling to drain and reserve. Pour off all but 1 tablespoon bacon drippings
from the skillet (save for another use if desired). Add the onions to the skillet,
sprinkle with the caraway seeds and nutmeg and sauté 5 minutes over moderate heat,
stirring often. Reduce the heat to its lowest point, cover the skillet and steam the
onions for 15 minutes. Remove from heat and set aside.
With a floured stockinet covered rolling pin, roll the puff pastry on a well flour surface
into a 14 inch circle. Set a 12 inch tart tin on a baking sheet. Lap the pastry over the
rolling pin, then ease into the tin, pressing it in to form a neat pastry shell. Trim
pastry overhang so it is 1/2 inch larger all around than the tart tin, then roll under so
it rests on top of the tin and crimp, making a high fluted edge.
Pile the onion mixture into the pastry shell and spread to the edges as smoothly as
possible, then scatter the reserved bacon evenly on top. Bake at 350 degrees,
uncovered, for 20 minutes. Meanwhile, whisk the cream, eggs, salt and pepper, until well
blended and set aside.
Remove the partly baked onion cake from the oven and raise the heat to 400 degrees.
Slowly pour the cream mixture over the onion and bacon, distributing it as evenly as you
can. Return the onion cake to the oven and bake, uncovered for 20-25 minutes, until the
filling is set like custard and lightly browned. Remove the onion cake from the oven and
cool 30 minutes.
To serve, cut into slim wedges. If you serve the onion cake as a main course, you will
need nothing more to accompany it than a salad of crisp greens and a nice, cold beer.