German Onion Cake - Zwiebelkuchen From Weimar

Ingredients

• 1 sheet Pita Dough (store‑bought, thawed; about 250 g)
• 3 medium Yellow Onion (thinly sliced)
• 2 tablespoons Unsalted Butter (softened)
• 1 tablespoon Canola Oil (for sautéing)
• to taste pinch Salt (sea salt)
• to taste pinch Black Pepper (freshly ground)
• a pinch pinch Sugar (balances onion sweetness)
• 0.5 teaspoon Pepper Paste (e.g., harissa or mild chili paste)
• 1 tablespoon Caraway Seeds (heaping)
• 2 cups Sour Cream (full‑fat, not fat‑free)
• 3 pieces Large Egg (room temperature)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Chives (chopped)
• 1 tablespoon Fresh Chervil (optional, chopped)
• 0.25 cup Parmesan Cheese (grated, about a handful)

Instructions

1. Prepare Dough

   If using store‑bought pita dough, thaw it according to package directions and lightly flour a work surface.

   Time: PT5M

2. Preheat Oven

   Set the oven to 180°C and allow it to fully preheat.

   Time: PT10M

   Temperature: 180°C

3. Roll Out Crust

   Roll the dough to about ¼‑inch thickness so it fits a 13×18‑inch baking sheet. Transfer to a parchment‑lined sheet and prick the surface all over with a fork.

   Time: PT10M

4. Blind‑Bake Crust

   Place the crust in the preheated oven and bake for 15 minutes, or until it just begins to turn light golden.

   Time: PT15M

   Temperature: 180°C

5. Sauté Onions

   While the crust bakes, melt butter with canola oil in a skillet over medium heat. Add sliced onions, season with salt, pepper, and a pinch of sugar, then cover and cook for 8 minutes, stirring occasionally.

   Time: PT8M

6. Add Flavorings

   Uncover the onions, stir in the pepper paste and the heaping tablespoon of caraway seeds, and continue cooking uncovered for another 5 minutes until the onions are caramelized and fragrant.

   Time: PT5M

7. Prepare Filling

   In a mixing bowl, whisk together sour cream, eggs, chopped parsley, dill, chives, chervil, and the extra parsley until smooth.

   Time: PT5M

8. Assemble Cake

   Remove the partially baked crust from the oven. Evenly spread the sautéed onion mixture over the crust, then pour the sour‑cream mixture on top, smoothing with a spatula. Sprinkle the grated Parmesan evenly.

   Time: PT5M

9. Final Bake

   Return the assembled cake to the oven and bake for 25 minutes at 180°C, until the top is golden and the filling is set.

   Time: PT25M

   Temperature: 180°C

10. Cool and Serve

    Remove the onion cake from the oven and let it rest for 10 minutes before slicing. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

320

Protein

20g

Carbohydrates

16g

Fat

20g

Fiber

0.5g