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.