Simple onion tart with bacon

The delicious classic in autumn
Simple onion tart with bacon

A delicious piece of onion tart with a glass of Federweisser is for many simply part of the beginning of autumn. This hearty dish is a variation of the French Quiche Lorraine.

Onion tart comes in countless varieties and what tastes good is allowed. In some regions grated cheese is used in it, others add some grained broth. For the base, a simple shortcrust pastry is usually used. If you like, you can also prepare your onion tart with a yeast dough. In our recipe, we do not use sugar at all, since the cake topping already brings a certain sweetness with it due to the onions.

  • Prep Time1 hr 20 min
  • Cook Time30 min
  • Total Time1 hr 50 min
  • Yield1 Sheet metal
  • Serving Size1 piece
  • Energy153 cal
  • Cuisine
    • französisch
  • Course
    • Snack
  • Cooking Method

For the dough

For the dough

  • 200 g flour type 405
  • 1 egg
  • 2 tablespoons butter
  • Salt
  • Water
  • Quiche dish ø 28 cm

Ingredients for the topping

  • 125 g bacon
  • 700 g onions
  • 3 eggs
  • 100 g crème fraîche
  • 1 tsp caraway seeds (optional)
  • Butter
  • Salt
  • Pepper
Knead the flour with the egg, butter, a pinch of salt and a little water to form a compact dough.
Roll the dough in plastic wrap and let it rest in a cool place for about an hour.
Fry the bacon over high heat and set aside.
Peel the onions, cut them into fine rings and then sweat them in a pan with butter and over medium heat until translucent.
Mix eggs, crème fraîche, caraway seeds and 2/3 of the bacon with the sautéed onions and season with salt and pepper. Leave to stand for a short time.
Preheat the oven to 200 °C. Roll out the dough, place it in the greased quiche dish and cut off the overhanging edge.
Pour the onion mixture on top of the dough, filling it up to the top edge and spreading the remaining bacon on top.
Bake the onion tart at 200 °C (upper-lower heat) for about 30 minutes.
Remove the onion tart from the oven and allow to cool slightly. Can be enjoyed hot and cold. [Optional] Chop the chives and add them over the onion tart before serving.
Tip / Note:

If you want to save time on the dough, you can also reach for the ready-made pizza, shortcrust or yeast dough from the refrigerated shelf. We add a little bit of grained broth over the onions in our onion cake, which gives the cake a more complex flavor. Please pay attention to the organic variety, as artificial flavor enhancers are used in conventional broth.

  • Nährwerte

  • 16 servings per container
  • Serving Size1 piece
  • Amount per serving
  • Calories153
  • % Daily Value*Standard DV
  • Total Fat9.8 g78 g12.56%
  • Cholesterol70 mg300 mg23.33%
  • Total Carbohydrate11.4 g275 g4.15%
  • Dietary Fiber1 g28 g3.57%
  • Total Sugars2.6 g
  • Protein4.6 g50 g9.2%
  • Vitamin D (Cholecalciferol)0.4409 IU800 IU0.06%
  • Calcium67.6 mg1300 mg5.2%
  • Iron0.5 mg18 mg2.78%
  • Potassium105.5 mg4700 mg2.24%
  • Vitamin A0.0934 mcg900 mcg0.01%
  • Vitamin C (Ascorbic Acid)3 mg90 mg3.33%
  • Vitamin E (Tocopherol)0.5 IU33 IU1.52%
  • Vitamin B1 (Thiamin)0.0887 mg1.2 mg7.39%
  • Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Vitamin B12 (Cobalamine)0.507 mcg2.4 mcg21.13%
  • Phosphorus55.1 mg1250 mg4.41%
  • Iodine3.744 mcg150 mcg2.5%
  • Magnesium8 mg420 mg1.9%
  • Zinc0.5 mg11 mg4.55%
  • Manganese0.1 mg2.3 mg4.35%
  • Chloride44.4 mg2300 mg1.93%
  • Salz g6 g0%

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Rezept für Einfacher Zwiebelkuchen mit Speck

The exquisite evolution of the traditional Alsatian onion tart and its background

Alsace is a beautiful region on the border with Germany, in the geographical center of Europe. Alsatian cuisine is unique. It is based on the rich cultural heritage of the region. A regional specialty is the tarte à l’oignon, the Alsatian onion tart. It has a hearty story, uses few ingredients and tastes great. For this reason, this hearty delicacy is also a wonderful comfort food when the weather gets cooler and the days shorter in the fall.

A brief history of the onion cake

Alsatian onion tart has its origins in the Middle Ages, when onions were cheap and abundant throughout Europe. In both German and French cuisine, onions have been a popular ingredient for centuries due to their versatility. It is believed that the Alsatian version of the cake originated from the German Zwiebelkuchen. On the way from the Rhine Valley to Alsace, the original recipe was greatly modified.

The remnants of a beautiful memory from your youth

Alsatian onion tart is a symbol of domestic and family coziness, joy of common celebrations and seasonal splendor. This dish brings back memories of autumn family gatherings for me, and the combination of caramelized onions and a crust of butter immediately takes me back to those days. With every touch of the onions fried in butter, I feel transported back to the balmy summer evenings spent with my family over this cake and a chilled Riesling.

Techniques for making the onion cake

If you want to prepare a delicious Alsatian onion tart, you should follow these tips:

  • You can use different colored onions, for example yellow, white and red, to enhance the flavor of your dish. These also give your onion tart a particularly beautiful color.
  • Roll out the dough to a thickness of 3 to 5 mm so that it has a firm and juicy crust.
  • The onions are best caramelized over low to medium heat.
  • After baking, let stand for a few minutes so that the filling sets and the flavors blend. The onion tart tastes best the next day when it is properly cooked through
  • A small spoonful of caraway seeds makes the dish more digestible. However, those who, like me, do not like cumin, can simply do without it.

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