Flammenküche and Zwiebelkuchen are both simmilar to a pizza, topped with a sour cream or cream fraiche base, onions and bacon. Zwiebelkuchen is traditional to serve in the month of November. It is traditional to drink Federwiessen wine

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1 oz.( 25 gram) of fresh yeast (1packet)
1 cup 1/4 liter luke warm milk
1 cup (375 gram) flour
60 gram butter
1 egg
1 pinch of salt
1 pinch of sugar


1 kg onion cut and peeled into rings
150 gram raw bacon diced (smoked bacon better)
500 gram creme fraiche or sour cream
4 eggs
1 teaspoon salt
1/2 teaspoon pepper
little nutmeg


Dissolve the yeast in the lukewarm milk.Add sugar and a dash of flour, stir, cover and keep in a warm place appr. 15 minutes.

Add rest of ingredients with the yeast -milk in the pastry mixer or take electric mixer und mix to get a ball.

Cover and let rise in a warm place for at least 20 minutes.

Meanwhile preheat your oven to 225 deg. Celsius.

Sautee the onion rings and the very very fine sliced bacon in a big skillet till they are trasparent, not dark brown! This will take app. 10-15 minutes. Please put heat on medium, so nothing burns.

In a seperate bowl whisk eggs, creme fraiche, nutmeg, pepper and salt to get it smooth.

Now roll the dough out and place in a flat buttered roasting or baking tin. You want to get a thin edge. So put the dough nicely up on the edge.

Now pur the onion-bacon mixture on the dough and flatten it. Add the creme fraisch egg mixture all over it. Now bake for 30-40 minutes (depends on your oven). It should be light brown on the top.

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Last updated November 8, 2011