This is a traditional German dish served in the fall during harvest time in Germany’s wine growing regions. Usually paired with young wine, ‘Zwiebelkuchen’ is a special seasonal treat, but tastes just as good at any other time of the year. There are many different recipes – this version is super easy as it is prepared without crust.

Preparation time: 30 minutes (+ 50 minutes baking)

What you need:

3 eggs

1lb (500g) onions, chopped

½  cup (60g) wheat flour

½  stick (60g) soft butter (do not melt)

3 slices (125g) thick-cut bacon, cut into small pieces (optional)

1 ½ cups (125g) cheese, grated (you can use any cheese; a good Cheddar works well)

½  teaspoon salt

½  teaspoon black pepper

½ teaspoon ground nutmeg (optional)

How to do it:

Heat oven to 335 F (170 C)

In a large bowl. mix all ingredients, best with your hands

Taste and season to your liking with additional salt or pepper

Pour mix into a baking dish (quiche/tart or spring form works well)

Bake in the oven for around 50 minutes (or until the top is golden brown).

Serve with a green salad on the side.

Guten Appetit!

Note: Double the recipe and invite your friends over. For the larger amount, it’s best to use two baking dishes or spread the mixture on a baking sheet lined with parchment paper.