Name: Zwiebelkuchen (German onion tart) with Bacon
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Yield: 4 servings
Cuisine: German
Ingredients: 225 g plain flour (plus extra for rolling out); 110 ml cold water; 25 g butter, softened; 0.5 sachet dried yeast (approx. 3.5 g (half a sachet)); 1 pinch salt; 1 pinch sugar; 400 g onions, sliced into strips; 100 g bacon, finely diced (smoked bacon); 1 tbsp butter (for sweating); 1 tbsp oil (for sweating); 2 eggs; 150 ml double cream; salt (for the custard); pepper; nutmeg; 125 g cheese, grated (e.g. Emmental or Gouda); fat for the tin

Preparation

Mix the flour, yeast, salt and sugar in a bowl, make a well, add the cold water and softened butter and knead everything into a smooth dough. Leave the dough to rest for 30 minutes.
Roll the dough out on a floured surface large enough to line a greased springform tin (26 to 28 cm) including the sides, and press the edge up. Preheat the oven to 200 °C (conventional).
Whisk the eggs and cream with a hand blender and season with salt, pepper and nutmeg.
Heat the butter and oil in a frying pan and sweat the onion strips and diced bacon for about 15 minutes until soft and golden, until the liquid from the onions has evaporated.
Take the pan off the heat, stir in the egg and cream mixture and adjust the seasoning.
Spoon the mixture onto the dough, sprinkle with the cheese and bake for about 30 minutes, until the cheese has melted and the tart is golden brown. Serve warm or lukewarm.

Drink with it

White wine · excellent match
Federweißer (new wine), otherwise dry Silvaner or Weissburgunder, well chilled
The classic autumn partner: fresh acidity and a little residual sweetness pick up the sweated onions and loosen the bacon and egg custard.
Which wine pairs with food? A simple approach to choosing
Smoky whisky · excellent match
Mildly smoky single malt (such as a Highland or Speyside with some peat), neat with a few drops of water
Smoked bacon and caramelised onions are exactly what a smoky malt is looking for: the peat picks up the bacon smoke, the onion sweetness brings out the malt sweetness, and cream and cheese soften the alcohol.
Why Does Whisky Taste Smoky? Peat, Simply Explained
Rosé · good match
Spätburgunder Weißherbst (Pinot Noir rosé), dry
Red fruit and lively acidity carry the smoked bacon and cheese without tannin clashing with the eggs.
Pale lager · good match
Helles or Märzen
Malty sweetness suits the yeasted base, and the carbonation cuts through the bacon and cheese.
Pils or Helles: What's the Difference?

Why it pairs well

Federweißer and white wine are the usual choices; whisky is an outsider that connects through the smoked bacon.

Preparation

Mix the flour, yeast, salt and sugar in a bowl, make a well, add the cold water and softened butter and knead everything into a smooth dough. Leave the dough to rest for 30 minutes.
Roll the dough out on a floured surface large enough to line a greased springform tin (26 to 28 cm) including the sides, and press the edge up. Preheat the oven to 200 °C (conventional).
Whisk the eggs and cream with a hand blender and season with salt, pepper and nutmeg.
Heat the butter and oil in a frying pan and sweat the onion strips and diced bacon for about 15 minutes until soft and golden, until the liquid from the onions has evaporated.
Take the pan off the heat, stir in the egg and cream mixture and adjust the seasoning.
Spoon the mixture onto the dough, sprinkle with the cheese and bake for about 30 minutes, until the cheese has melted and the tart is golden brown. Serve warm or lukewarm.

Drink with it

White wine · excellent match
Federweißer (new wine), otherwise dry Silvaner or Weissburgunder, well chilled
The classic autumn partner: fresh acidity and a little residual sweetness pick up the sweated onions and loosen the bacon and egg custard.
Which wine pairs with food? A simple approach to choosing
Smoky whisky · excellent match
Mildly smoky single malt (such as a Highland or Speyside with some peat), neat with a few drops of water
Smoked bacon and caramelised onions are exactly what a smoky malt is looking for: the peat picks up the bacon smoke, the onion sweetness brings out the malt sweetness, and cream and cheese soften the alcohol.
Why Does Whisky Taste Smoky? Peat, Simply Explained
Rosé · good match
Spätburgunder Weißherbst (Pinot Noir rosé), dry
Red fruit and lively acidity carry the smoked bacon and cheese without tannin clashing with the eggs.
Pale lager · good match
Helles or Märzen
Malty sweetness suits the yeasted base, and the carbonation cuts through the bacon and cheese.
Pils or Helles: What's the Difference?

Why it pairs well

Federweißer and white wine are the usual choices; whisky is an outsider that connects through the smoked bacon.

Zwiebelkuchen (German onion tart) with Bacon

Preparation

Drink with it

Federweißer (new wine), otherwise dry Silvaner or Weissburgunder, well chilled

Mildly smoky single malt (such as a Highland or Speyside with some peat), neat with a few drops of water

Spätburgunder Weißherbst (Pinot Noir rosé), dry

Helles or Märzen

This pairs well too.

Lemon Risotto with Smoked Salmon

New England Clam Chowder

Spaghetti with Smoked Salmon and Lemon Cream Sauce

Alsatian Flammkuchen (tarte flambée)

Zwiebelkuchen (German onion tart) with Bacon

Preparation

Drink with it

Federweißer (new wine), otherwise dry Silvaner or Weissburgunder, well chilled

Mildly smoky single malt (such as a Highland or Speyside with some peat), neat with a few drops of water

Spätburgunder Weißherbst (Pinot Noir rosé), dry

Helles or Märzen

This pairs well too.

Lemon Risotto with Smoked Salmon

New England Clam Chowder

Spaghetti with Smoked Salmon and Lemon Cream Sauce

Alsatian Flammkuchen (tarte flambée)