Savoury Onion Cake

I made this Savoury Onion Cake, which is a yeasted bread with onions and bacon topping, from Classic German Baking by Luisa Weiss. 

According to the author, "Zwiebelkuchen, which translates literally to "onion cake", is a yeasted bread topped with sauteed onions, bacon, caraway seeds and beaten eggs that is baked until golden brown and blistery". It is a soft yeasted bread similar to a focaccia, with the topping similar to a quiche (minus the cream and milk). 

Very easy dough to work with; soft, smooth and silky.

To make the topping, saute some chopped bacon in a large saucepan, then add the sliced onions, caraway seeds and pepper, continue to cook until the onions are coloured. Remove from heat and let cool slightly. 

Place the risen dough in a 10-inch round cake pan, (I have used a 9" square pan instead), pushing the dough to cover the base, and set aside for 30 ninutes, covered. Meanwhile, beat some eggs and add to the onion mixture, I've added a pinch of salt. Scrape the mixture onto the dough and bake in a preheated oven for 40 minutes. If the onions are browning too quickly, tent the top with a piece of foil.

It smells really delicious while baking.

And it tasted delicious. The bread has very soft lovely crumb and the topping is very tasty. I've used 3/4 teaspoon of caraway seeds, which is just about right. I love the caramelized onions with the caraway seeds. I would gladly make this again. Yums! 

Click on the link here, for the recipe and overall review on this fabulous book, Classic German Baking.

I'm linking this post with Cookbook Countdown #26 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray