\n4 medium onions, sliced
\n1 clove garlic, crushed (optional)
![](\"https:\/\/www.mostlyfood.co.uk\/img\/onion-tart-web.jpg\")
\n4 bacon slices, diced
\nSmall tub (about 300ml) sour cream
\n3 eggs, beaten
\n\u00bd – 1 tsp caraway seeds (authentic but optional)
\nSalt and pepper
\nA little oil for frying<\/p>\n
by Chrissie Walker<\/p>\n
<\/p>\n
Sounds like a bit of a mouthful \u2013 Federweisser und Zwiebelkuchen \u2013 and indeed it is: a delicious mouthful \u2026and glassful.<\/p>\n
Federweisser is German for feather white and refers to the cloudy wine which is still fermenting (although that wine has a hint of yellow about it). The prospect of sipping a still-fermenting wine might seem alarming, in fact the reality is delightful. This \u201cnew wine\u201d alcohol content must be at least 4 per cent, but can get up to 10 per cent. It\u2019s refreshing, light, gives one the sense of drinking a fruity sparkling wine\u2026 and it is positively addictive!<\/p>\n
Federweisser needs a companion and it is traditionally served with Zwiebelkuchen which is an onion tart, usually offered in substantial portions.<\/p>\n
German onion tart 1 roll commercial all-butter shortcrust pastry (I have also used hot-water-crust pastry)
\n4 medium onions, sliced
\n1 clove garlic, crushed (optional)
\n4 bacon slices, diced
\nSmall tub (about 300ml) sour cream
\n3 eggs, beaten
\n\u00bd – 1 tsp caraway seeds (authentic but optional)
\nSalt and pepper
\nA little oil for frying<\/p>\n
<\/p>\n
Pre-heat the oven to 175\u00b0C.<\/p>\n
Line a large lightly-greased quiche pan with the dough, and prick the pastry with a fork. Cover with baking parchment and weigh down with rice or baking beans. Bake for 15 minutes.<\/p>\n
Fry the bacon in a little oil over medium heat until the fat runs. Add onions and garlic, and saut\u00e9 until caramelized.<\/p>\n
In a medium bowl, mix together cream, eggs, caraway seeds and seasoning. Add the bacon and onions and mix again.<\/p>\n
Spread the mixture over the pastry. Cover with foil and bake for 20 minutes. Remove the foil and continue baking till the custard is just set.<\/p>\n
You will likely not be able to find Federweisser unless you live in Germany, so choose a good well-chilled Riesling to enjoy with your onion tart.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
by Chrissie Walker Sounds like a bit of a mouthful \u2013 Federweisser und Zwiebelkuchen \u2013 and indeed it is: a delicious mouthful \u2026and glassful. Federweisser is German for feather […]<\/p>\n","protected":false},"author":2,"featured_media":19928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3482,3484,3481,287],"tags":[507,128,391,1846],"class_list":["post-15863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink","category-drinks-reviews","category-food","category-recipes","tag-baking","tag-german","tag-onion-tart","tag-zwiebelkuchen"],"yoast_head":"\n