Quick Crustless Zwiebelkuchen (Onion Cake)

Directions

1. Preheat the oven to 350 °F (180 °C), top and bottom heat. Grease a springform pan and line the bottom with parchment paper.
2. Peel the onions, cut them in half and slice into thin strips.
3. Heat the vegetable oil in a large frying pan. Cook the onions over medium heat for about 8–10 minutes until soft and lightly golden brown. Then let them cool a little.
4. Whisk the eggs, Schmand and milk in a bowl until smooth.
5. Add the flour and baking powder. Stir in the paprika, thyme, caraway, salt and pepper.
6. Fold the cooked onions, grated Gouda and chives into the mixture.
7. Pour everything into the prepared springform pan and spread it out evenly.
8. Bake in the preheated oven for about 35–45 minutes, until the top is nicely golden brown and the center is completely set.
9. Let the onion cake rest for about 10 minutes, then carefully release it from the pan and cut into pieces.
10. Best served lukewarm with a fresh green salad or a creamy herb dip.

Tip: Cook the onions slowly and gently. That way they develop a pleasant natural sweetness and give the onion cake an especially fine flavor.

From the Dahoam1516 recipe collection · Hans Diehl