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Onion Pie Flammenkuchen

Onion Pie Flammenkuchen
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Onion pie is a home-style dinner that has a variation in names and ingredients depending on its regional origin: In France, Alsace it is called Flammechueche, in Switzerland Zwiebelwähe has many dialect names (Bölletünne, Böledünne, Zibelewäie).

Zwiebelwähe

Serving suggestion: As main dish with green salad.

In winter you may want to serve a pumpkin soup with it.

 

The crust

  • 400 grams white flour (1 pound)
  • 200 grams butter (1/2 pound)
  • 1 t. salt
  • 150 ml (1/2 cup) cold water

(you may try to add white wine as a variation)

Yield 300 g crust (Kuchenteig)

For the smaller, round baking tray:

  • 200 grams white flour
  • 75 grams butter
  • 1/2 t. salt
  • 1 dl water


Directions:

Add the flour and the salt together in a bowl.

Cut the butter up in small pieces over it and mix it all together with your hands.

Add the water and mix it fast to dough, do not knead.

Refrigerate for 30 minutes.

 

The filling

For a small square or round pie:

  • 1 Tbs butter (or coconut oil)
  • Optional: 3 ounces diced ham
  • 700 grams onions (3-5 onions), sliced in rings
  • 1 cup sour cream (or cream)
  • 1/3 cup milk
  • 2 eggs
  • Salt and pepper

Directions:

If you use ham, start with frying the diced ham in pan, add the onion rings ....

Fry the onion rings until glazed in a pan (low flame, butter should not get too brown) ca. 15 min, let it cool down.

Preheat oven at 425°F/220°C.

Whisk sour cream, eggs and salt.

Roll out the dough and place it on the greased pie pan or a pan with baking paper.

Important: Poke the dough all over with a fork, otherwise it bulges out.

Distribute the glazed onions on it.

Pour the mixture over it.

Bake in lower part of oven for about 40 min.

 

 

Flammenkuchen (Flammechueche) d'Alsace

Serving suggestion: As a hearty appetizer with a wine from Alsace, France (a Riesling or Edelzwicker).

The crust

  • 400 grams white flour (0.88 pound)
  • 1 t. salt
  • 1/4 cube of fresh east (ca 10g)
  • 2 Tbs oil
  • 2 1/3 – 3 dl (1.2 cup) warm water

You may also use 1 pound pizza or bread dough.

The filling

  • 400 grams (1.7 cups) Crème fraîche (sour cream)
  • 400 grams onions, cut in very thin rings
  • salt and pepper
  • 3 ounces thin sliced breakfast ham (is traditional for an Alsace Flammenkuchen but it's also tasty without)

Directions:

Mix the flour and salt in a bowl.

Mix the yeast with a portion of the warm water, add together with the remaining water and oil to the flour and mix all well with a kitchen aid or by hand. Knead to a soft dough.

Cover the dough with a kitchen towel at leave at room temperature to rise to its double size.

Cut the dough in 4 equal portions and roll it on enough flour to 4 very thin round pieces. (Since the dough is quite humid you need to roll it on plenty of flour.) Place the round pieces on baking trays (tip: you may want to roll the dough directly on floured baking paper and pull the shaped dough with the baking paper onto the tray).

Important: Poke the dough all over with a fork, otherwise it bulges out.

Distribute the Crème fraîche onto the 4 round shaped pieces, leave a gap to the edge (1/2 inch).

Distribute the fine sliced onion rings, add salt and pepper.

flammechueche unbaked

Sprinkle the ham over it.

Roll the edges of the dough slightly in.

Bake in preheated oven at 500°F/250-300°C for about 5-10 min. In convection oven you can bake all at ones, otherwise bake tray after tray.

flammechueche

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