carré rouge noir
Zwiebelkuchen
Zwiebelkuchen
Zwiebelkuchen
carré ocre
oignons
Alsace onion tart

For 5 to 6 people

Pastry crust

  1. 250 g flour
  2. 100 g butter or margarine
  3. 5 g salt
  4. 10 cl water

Filling

  1. 6 slices bacon (¼ lb)
  2. 1 tbsp butter
  3. 6 large onions, thinly sliced
  4. ¼ tsp salt
  5. 1/8 tsp pepper
  6. 1 tbsp flour
  7. 1 cup thick cream
  8. 4 eggs
  9. 1/8 tsp ground nutmeg


Heat a 10” skillet and cook bacon until crisp. Drain on kitchen roll then shred. Discard bacon fat. To same pan, add butter. When melted, add onion slices and shredded bacon. Cook for approximately 12-15 minutes or until onions are slightly soft. Season with salt and pepper.

Take pan off heat and sprinkle on the flour. Then add cream and mix well to blend. Add eggs one at a time and continue to mix until all is incorporated.

Pour mixture into prepared pastry shell, sprinkle on nutmeg and place in a preheated (10 minutes) 400’F oven.

Bake for 35-40 minutes or until top is brown.


Recipe for the "Table Alsacienne" – Librairie Istra - Strasbourg
Recommended Alsace wine : Sylvaner