Onion Cake

This recipe is another family favorite from the “old-country”.  While its origin too is obscured in history, it is direct from the hearths and farms of the “Schwabenland”—southwestern Germany.  It was given to me by my father, Erwin.  I’ve updated it with English measurements.  This “cake” is best with properly cellared hard-cider (in a pinch beer will do as well).

Onions are a very old, abundant, and common crop in Germany having been around since medieval times.  As with Cabbage, German cuisine has turned this venerable root vegetable into a delicious “vegetable pizza.”  This recipe comes in two parts, the filling and the crust.

Since the crust takes time for rising and such, prepare it first.

Here is the recipe for a Onion based filling:

     2 - 3 lbs        Onion coarsely chopped

        ¼ cup     Olive oil (any suitable oil is okay to use)

           1 Tb    Caraway seed (to your liking)

           1 Ts       salt (to taste)

          ½ Ts pepper (to taste)

          2 – 3 eggs beaten

      2 - 3 Tb all-purpose flour

         16 oz sour cream (optional)

         pinch      saffron (optional)

Chop the onion and sauté in oil.  Add flour as the onion wilts.  Add Caraway seed, salt, and pepper to taste.  Sauté for 3 – 5 minutes.  Remove from heat and allow to cool.  When cool, beat eggs, add saffron, add to sour cream.  Pour over the onion mixture and mix together.

Spoon the mixture onto the prepared (pizza) dough.  You may add additional Caraway seeds, salt, and pepper to taste. 

Bake at 350°F for 30 to 45 minutes.  Best with cellar temperature hard-cider or beer.