Onion Kuchen Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
• Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
• Bake in the preheated oven 25 to 30 for minutes, or until filling is set.

Steps:

• For the dough:.
• Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
• Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
• Cover and keep in a warm place for twenty minutes until the dough rises.
• Preheat the oven to 225°C.
• Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
• This should take about 10-15 minutes.
• In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
• Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
• Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

Steps:

• Sauté onions slowly in the butter just until soft in a medium-sized frying pan.
• Separate the biscuits; place in a single layer in any ungreased 8-inch cake pan.
• Spoon onion mixture on top.
• Beat egg slightly in a small bowl; blend in sour cream and salt.
• Spoon over onion mixture; sprinkle with poppy seeds.
• Bake at 375 for 30 minutes or until topping is set.
• Slice in wedges and serve warm.

Steps:

• For the dough:
• Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
• Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.Cover and keep in a warm place for twenty minutes until the dough rises.
• Preheat the oven to 200°C.
• Saute the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft.
• This should take about 10 minutes.
• In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
• Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
• Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.

Steps:

• Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
• Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
• Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
• Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
• Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.