GERMAN ZWIEBELKUCHEN (ONION PIE)
Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!
Provided by Bill Whitford
Categories World Cuisine Recipes European German
Time 2h
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
- Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g
VIDALIA ONION CUSTARD BREAD
"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.
Provided by Taste of Home
Time 50m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes. , In a large bowl, combine the flour, baking powder and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. , Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds. Melt remaining butter; drizzle over the top. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
VIDALIA ONION CUSTARD
MMMmm Onion custard Imagine that! If you love onions you'll love this recipe. Igot this recipe from the Vidalia web pages and posted it for a request - it sounds good.I would serve it as a main dish with a green salad and crusty rolls - any other ideas?
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in the butter, stirring occasionally, until onions are soft& golden Let onions cool to room temp.
- Meanwhile whisk the eggs, milk& egg yolk together, add salt, nutmeg& pepper Stir in the cooked onions, mix well.
- Pour into an oven proof buttered dish (1 1/2 qt size).
- Bake at 325F for 40-50 minutes or until a knife comes out clean when inserted in the center Sprinkle with chives serve hot.
HAZELNUT CUSTARDS
Steps:
- In a mortar and pestle or a food processor, pound the hazelnuts until finely ground.
- In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over). Add the sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up to the boil and remove from the heat. Cool the mixture almost to room temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg and the egg yolks together until evenly blended. Slowly pour the cream mixture in, stirring all the time, until absorbed. Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts. Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan. Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots. Bake on the middle rack until the custards are set in the center, about 35 minutes. Remove from the pan and cool to room temperature, then chill for at least 1 hour. Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each.
GARLIC CUSTARDS
Steps:
- Preheat the oven to 200 degree F.
- Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
- Preheat the oven to 300 degrees F.
- Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
- To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
- Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
- Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
- Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
BLOOMIN' ONION
Steps:
- Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.
- Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.
- Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."
- Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.
- When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.
- Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce.
SWEET ONION CUSTARD BREAD
What an unusual bread! And so easy to make. The texture is soft and the aroma of the onion and cheese baking will make your mouth water!
Provided by MMers
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large frying pan, melt butter over medium-high heat.
- Saute onions 10 to 15 minutes or until light golden brown.
- Set aside 2 tbsp of this mixture for the topping.
- In large bowl, combine flour, baking powder and salt.
- Stir in milk, egg and 1/2 cup cheese.
- Add remaining onions.
- Pour into a greased 9 inch pie plate.
- Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
- Drizzle with melted butter.
- Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
- Cool slightly, cut into wedges.
CHEESY ONION CUSTARD
It's perfectly fine by itself, but I would recommended as a side. Would be great with some spare pork ribs. DELICIOSSSO!!!
Provided by Ms. Ayons dishes
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions in the butter about 5 minute over medium-high heat until transparent but not browned.
- Mix eggs, milk, cheese, salt, pepper and nutmeg.
- Stir in the onions.
- Turn into a 1-quart buttered baking dish.
- Bake at 375 degrees for 25-30 minute or until custard is set.
- Sprinkle with paprika or parsley.
- Serve immediately.
- Serve any leftover casserole by frying slices of the chilled custard in butter. Top with additional cheese and serve with a crouton of toasted bread.
Nutrition Facts : Calories 327.3, Fat 22.1, SaturatedFat 13.1, Cholesterol 162.3, Sodium 573.4, Carbohydrate 20, Fiber 2.4, Sugar 7.4, Protein 13.7
ONION CHEESE CUSTARD BREAD
Make and share this Onion Cheese Custard Bread recipe from Food.com.
Provided by Nimue2
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in oil until golden brown, about 7 minutes.
- Set aside to cool.
- Combine buttermilk& egg.
- Stir in bicuit mix, onion, 1/2 cup of the cheese.
- Pour into a greased 9" round baking pan.
- Sprinkle with poppy seeds and remaining cheese.
- Drizzle with butter.
- Bake at 400°F for 30-35 minutes or til golden brown.
- Cool slightly.
- Cut into wedges.
Nutrition Facts : Calories 319.1, Fat 19.7, SaturatedFat 8.6, Cholesterol 68.2, Sodium 604.2, Carbohydrate 24.9, Fiber 1.2, Sugar 7.8, Protein 10.9
ONION CUSTARD PIE
This pie makes a good picnic breakfast.
Yield makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Roll out into a 12-inch round: 10 ounces Pie Dough (page 174).
- Line a 9-inch tart or pie pan with the dough, folding the edges in to make double-thick sides. Press the sides in well and prick the bottom all over with a fork. Refrigerate for at least 1 hour.
- Preheat the oven to 375°F. To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans (or other pie weights). This is known as baking blind. Bake for 15 minutes or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.
- Heat in a heavy-bottomed skillet: 4 tablespoons (1/2 stick) butter.
- When melted add: 4 onions, peeled and sliced thin.
- Cook over medium heat until soft and golden, about 20 to 30 minutes. Season with: Salt, Fresh-ground black pepper.
- Remove from the pan and spread on a plate to cool. Mix together: 1 1/2 cups half-and-half, 2 eggs, 2 egg yolks, 1/2 cup grated Gruyère cheese, Salt, Fresh-ground black pepper, A pinch of cayenne.
- When the onions have cooled, spread them in the baked tart shell, pour in the custard mixture, and bake at 375°F for 35 to 40 minutes or until the top is puffed and golden brown.
- Sauté the onions with a few sprigs of fresh herbs such as thyme, savory, or marjoram.
- Cut 4 slices bacon into small pieces and cook until just crisp. Drain and sprinkle over the bottom of the tart shell before adding the onions.
- Try another cheese instead of Gruyère.
- Add to the custard 2 cups sautéed, chopped greens in place of half of the onions.
SWEET VIDALIA ONION CUSTARD BREAD
Make and share this Sweet Vidalia Onion Custard Bread recipe from Food.com.
Provided by newspapergal
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, melt butter over medium heat; saute onion 10-15 minutes.
- Reserve 2 Tbsp.
- onions.
- In large bowl, combine flour, baking powder and salt.
- Stir in milk, egg and cheese.
- Add onions.
- Pour into greased 9-inch deep dish pie plate.
- Topping: Sprinkle with cheese, reserved onions and poppy seeds.
- Drizzle with butter.
- bake at 400 degrees until golden brown, about 20-25 minutes.
- Cool slightly; cut into wedges and serve warm.
Nutrition Facts : Calories 311.7, Fat 14.5, SaturatedFat 8.4, Cholesterol 73.9, Sodium 607.8, Carbohydrate 34.5, Fiber 1.5, Sugar 1.5, Protein 10.9
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