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Dough:
Onion Filling:
First prepare the dough and let it rise. Roll out the dough and fit it into the greased form. This amount is for a springform. For a sheet cake, double the recipe. Again let it rise for 20 minutes.
Cut onions into rings. In the rest of the butter, cook the onions well.
Mix the eggs and the sour cream or creme fraiche and add spices. Add about 1 cup of Swiss cheese.
Divide the onions over the dough. Pour the egg mixture over this. Bake for 30 to 40 minutes at 180°C (350°F).
The filling should not end up saucy otherwise the tart will be runny when you cut it.
Poster's Notes:
Posted by Julie D. Welch
Nutritional Info Per Serving: N/A
250g (8 oz.) flour
20g (2/3 oz.) dry yeast
1 cup warm milk
2 tablespoons butter
1 pinch salt
1kg (2.2 lbs.) onions
3 eggs
Salt, pepper, paprika, and cumin, optional
150g (5 oz.) saure sahne (use sour cream or creme fraiche)
1 cup Swiss cheese
This recipe came from a friend in Germany, in German. The following is the translation from another friend. I haven't tried making it yet. It calls for Saure Sahne which my translator said isn't available in the US. She suggested using sour cream or creme fraiche instead.