This rustic Alsatian Onion Cake, or Zwiebelkuchen, comes from the French-German border region of Alsace — a place celebrated for its vineyards, hearty country fare, and old-world hospitality. Traditionally served during the fall grape harvest, this savory tart features a buttery crust filled with sweet, slow-cooked onions, rich sour cream, and eggs, baked until golden and fragrant.
Chef Udo Prambs, CMC, of the French Culinary Institute, offers his take on this classic dish, topping it with Schoch Family Farmstead gouda for a local twist. It’s equally at home on a brunch table, as an elegant appetizer with a crisp white wine, or served warm for a cozy supper alongside a salad of microgreens and balsamic vinaigrette.
INGREDIENTS:
12 oz. prepared pizza or bread dough
16 oz. container sour cream
1 lb. onions, diced (about 3-4 large onions, or 4-5 medium onions)
4 eggs, slightly beaten
4 oz. Schoch Family Farmstead Gouda, grated (or other cheese of your choice)
1/2 teaspoon fresh thyme leaves
2 oz. butter (4 tablespoons)
Salt and pepper, to taste
Garnish: New Natives microgreens (broccoli sprouts, sunflower shoots, pea shoots, radish sprouts) lightly dressed with balsamic vinaigrette
Equipment: 10 x 2-inch spring form pan
METHOD:
Preheat oven to 375°F. Lightly coat the sides and bottom of a 10 x 2-inch springform pan with non-stick spray. Roll the dough into a 12-inch circle and fit it into the pan, pressing it at least 1 inch up the sides. Set aside.
In a heavy skillet, melt the butter over medium heat. Add the diced onions, season with salt and pepper, and cook slowly for 20–25 minutes, stirring occasionally, until the onions are soft, golden, and caramelized. Stir in the thyme, then remove from heat and let cool slightly.
In a mixing bowl, whisk together the sour cream and eggs until smooth. Stir in the grated cheese, then fold in the caramelized onions. Taste and adjust seasoning with additional salt and pepper if needed.
Pour the onion mixture into the dough-lined pan, spreading evenly — it should nearly reach the rim. Bake for 40–45 minutes, until the filling is set but still slightly wobbly in the center, like a cheesecake.
Let the tart cool for about 15 minutes, then remove the sides of the springform pan. Slice into 10–12 wedges and serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve with a microgreens salad dressed in balsamic vinaigrette for a fresh, bright contrast.
- Pair with a crisp Riesling or Sauvignon Blanc to echo Alsace’s wine country roots.
- Enjoy as a brunch dish with a side of roasted potatoes or seasonal fruit.
- Reheat slices gently in a low oven for an easy next-day lunch.
SOURCE: Recipe courtesy of Chef Udo Prambs, CMC, French Culinary Institute
