onion cake from the rheinpfalz
(1 rating)
In Germany, this dish is typically served at harvest time and washed down with a glass of Federweisser (a new wine that hasn't finished fermenting). Barring that, a full-bodied dry Rheinpfalz Riesling is recommended as an accompanyment. Recipe: The New German Cookbook Photo: claredunkle.com
(1 rating)
yield
6 -8
prep time
45 Min
cook time
25 Min
method
Bake
Ingredients For onion cake from the rheinpfalz
-
6 ozdouble-smoked slab bacon, cut into 1/4-inch cubes
-
2 mdspanish onions, peeled, halved lengthwise, thinly sliced
-
2 1/2 tspcaraway seeds
-
1/2 tspfreshly grated nutmeg
-
12 ozfrozen puff pastry, thawed
-
1 3/4 cheavy cream, or 1 cup heavy cream and 3/4 cup milk
-
3 lgeggs, lightly beaten
-
1/2 tspsalt
-
1/4 tspfreshly ground black pepper
How To Make onion cake from the rheinpfalz
-
1In a heavy 12-inch skillet saute the bacon over low heat for about 5 minutes, until all the 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 Tbsp. drippings from the skillet
-
2Add the onions to the skillet, sprinkle with caraway seeds and nutmeg, and saute 5 minutes over moderate heat, stirring often. Reduce heat to low, cover the skillet, and steam the onions for 15 minutes. Remove from heat and set aside.
-
3Roll the puff pastry on a floured surface into a 14-inch circle. Set a 12-inch tart tin on a baking sheet. Lop the pastry over the rolling pin and ease into the tin, pressing it in to form a neat pastry shell. Trim the pastry overhang to 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.
-
4Pile the onion mixture into the pastry shell, spreading to the edges as smoothly as possible, and then scatter the reserved bacon evenly on top.
-
5Bake, uncovered, in a preheated 350-degree oven for 20 minutes. Meanwhile, whisk the cream, eggs, salt and pepper until well blended and set aside.
-
6Remove the partially baked onion cake from the oven and raise the heat to 400 degrees.
-
7Slowly pour the cream mixture over the onion and bacon, distributing it as evenly as possible. Return cake to the oven and bake, uncovered, 20 to 25 minutes, until the filling is set like custard and lightly browned. Remove the onion cake from the oven and cool 30 minutes.
-
8To serve, cut into slim wedges (for appetizer portions) or medium-size wedges (for a main course).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for ONION CAKE FROM THE RHEINPFALZ:
ADVERTISEMENT