Zweibelkuchen literally translates from German as “onion cake”, but it is actually a delicious savory pie that makes a wonderful side dish, snack, or light supper with a salad. It is traditionally served in southern Germany in the Autumn at grape harvest festivals, when the leaves turn as brown as the topping on the finished dish.
The pie is also traditionally made using a yeast dough crust; but here I take a less time consuming, more carb-friendly approach. The recipe calls for “sweet” onions, so use Walla Walla or Vidalia onions, if you can find them.
- 4 rashers bacon
- 2 tbsp olive oil
- 2 large sweet onions, thinly sliced
- 2 large eggs
- 1 cup sour cream
- 1 tbsp caraway seeds
- 1 tablespoon all-purpose flour
- ¼ teaspoon fresh ground pepper
- 1 low-carb burrito-sized tortilla
Preheat the oven to 400° F.
Layer the bacon between paper towels and then newsprint and zap in the microwave for 4 minutes. This absorbs most of the rendered fat. Remove from the paper and crumble.
Heat the oil in a medium-sized saucepan, add the onions, and sauté until translucent, but not browned. Stir in the crumbled bacon and let the pan cool a little.
In a mixing bowl, mix the sour cream, eggs, flour, and black pepper together well.
Spray a 9” pie pan with vegetable oil, place the tortilla in the pan, prick the bottom with a fork, spread the onion and bacon mixture, and then pour egg mixture over the top.
Put the pan in the oven and bake for 15 minutes; then reduce heat to 350° F and bake another 25 to 30 minutes until the top has browned. Remove from the oven, slice into sixths, and serve hot.