Caramelized Onion Flatbread “Zwiebelkuchen”

Caramelized Onion Flatbread

Caramelized Onion Flatbread Zwiebelkuchen
Caramelized Onion Flatbread

A caramelized onion flatbread recipe? ABSOLUTELY and it is extremely delicious! Imagine caramelized onions on a delightful fluffy soft dough, with cheese, and you will be in savory cake heaven.  In German this recipe is called “Zwiebelkuchen vom Blech” directly translated it means onion sheet cake.  However, it is not a “cake” but rather a type of flatbread or even pizza.  Onion cake does not sound as tantalizing as caramelized onion flatbread.  There is definitely no sugar except a pinch to help the dough rise.

This recipe was one of my German aunt’s favorite go-to recipes. It is a delicious German recipe that feeds many hungry mouths affordably (which is why I know she loved this recipe, plus the fact that is tastes awesome).  This caramelized onion flatbread recipe will get constant comments about how good it is.  It will make you feel delighted in your skills as a home chef, lol, no seriously it will.  You will need to give the dough a little rise time but otherwise this caramelized onion flatbread recipe does not take too much time to make.  If you make the dough thicker (just don’t roll it out as thin) it kind of reminds me of a deep dish pizza but with more pizzazz.

You can also make this dough and topping ahead and keep it in the fridge overnight.  To keep the dough from drying out rub it with oil and cover with a towel.  Then proceed to rolling the dough out and spreading on the topping the next day.

The dough is like a basic pizza dough recipe only it turns out a little softer and more tender because of the milk and oil.  You will love the soft chew of this dough.  Exact quantities are in the recipe card below.  You will need milk, flour, yeast, sugar, salt, and oil.

Mix the flour and yeast.

Add the rest of the ingredients for the dough and the milk and knead.

Cover with a towel and allow the dough to rise for 1 hour.

The topping can be cooked while the dough it rising.  You will need a scale because converting kg to cups for onions is not accurate.

For the topping you will need onions, bacon, oil, salt, pepper, caraway seeds, gouda cheese, eggs, and crème fraiche.

Slice the onions to 1/4 inch thickness and chop the bacon.

Heat the oil and sauté the onions and bacon till the onions are golden.

Drain the excess fat if desired and allow the mixture to cool.

Grease a baking dish and preheat the oven.

Roll it out to the shape of the baking dish.

Press the dough into the dish and halfway up the sides of the dish.

Evenly spread the topping mixture over the dough.  Allow the dough to rise another 30 minutes or till almost double.

Bake for about 35 minutes.  This recipe can be served warm or cold.

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Caramelized onion flatbread with gouda.
Course Dinner
Cuisine German
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 1/2 hour
Servings
flatbread
Ingredients
Dough
Topping
Course Dinner
Cuisine German
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 1/2 hour
Servings
flatbread
Ingredients
Dough
Topping
Instructions
  1. Warm the milk to 110 degrees F. Mix the flour and yeast. Add the rest of the ingredients for the dough and the milk and knead. Cover with a towel and allow the dough to rise for 1 hour.
  2. Slice the onions to 1/4 inch thickness and chop the bacon. Heat the oil and saute the onions and bacon till the onions are golden. Drain the excess fat if desired and allow the mixture to cool.
  3. Grease a 40X30 cm or approx. 12X16 inches baking dish and preheat the oven to 390 degrees F.
  4. Flour your work surface and knead the dough. Roll it out to the shape of the baking dish and press the dough into the dish and halfway up the sides of the dish.
  5. Mix the cheese, eggs, crème fraiche, and onion mixture. Evenly spread the mixture over the dough. Allow the dough to rise another 30 minutes or till almost double.
  6. Bake on the center rack in the oven for approximately 35 minutes or till the center of the dough is cooked. Serve warm or cold.
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