Zwiebelkuchen

The onion is a savory cake, which is named after its main surface, the onions, named. It is known the cake in the German and Swiss space.

Onion in Germany

In Germany it usually is a square or round cake made ​​of yeast dough or a quiche lorraine rather similar cake on the basis of short pastry. In addition to the onions often sour or sweet cream, eggs and bacon cubes are used for the topping.

In contrast to the Tarte the onions are not used raw, but small cut prior to application onto the dough steamed in butter or in the boisterous fat of the bacon used for the edition. They are then mixed with the remaining ingredients and the mass last seasoned with salt and cumin. Here, the cumin is designed to improve digestibility of Zwiebelkuchens.

Especially in the fall at festivals in German wine-growing regions - for example in Baden, on the Rhine, Mosel, Saar ( there as Zwiwwelkuche or quiche ) and Nahe, the Palatinate and Franconia - onion is available. It is eaten like warm; after cooling, it can - be brought back to temperature in a microwave oven - also in portions. As a traditional companion applies new wine, usually Federweißer. Also wine, such as a dry Riesling, or different types of beer are suitable as an accompanying drink.

Onion in Switzerland

In Basel onion is as Zibelewäjie Cheese flan alongside the traditional food that accompanied the so-called Morgestraich and the three-day carnival. The Zibelewäjie but cooked in contrast to the above-mentioned recipe usually without bacon. At Onion Market in Bern Onion, Bern German Zibelechueche, and cheesecake are also the traditional food.