German Onion Tart - Zwiebelkuchen

Look at that. That is my version of German onion tart. In there, oh, all those onions and that bacon. Oh, and our custard in there, look at that. Hi everyone, welcome to Backyard Chef, I'm Rick. Today we are making the German onion tart. Fantastic recipe, delicious with a beer or a glass of wine. I've got a whole bunch of onions, you know, they need using up and we're gonna make this tart, basically, all it is is cream, sour cream, a bit of bacon. You can use pancetta or pancetta, whichever way you wanna call it, and some eggs. Use ready-made shortcrust pastry to make it easier. I've made my own, but keep it simple. We're gonna make this fantastic Schweibelkuchen, I can't say it, I'm not German, but I love to eat it. Let's make it, come on. Now, what we're gonna do is chop a load of onions. We're gonna fine slice them, actually, get them out of the way, and then we'll put some pastry in a tin. Now, really, you wanna be using about a 10-inch tin, but I could only find eight-inch today, so that's what we're using. So it's nice and straightforward. We just want to be slicing some onions. Now, slice your onions thinly. That's all I'm gonna say, we want thin-sliced onions. Now, you can slice it this way, not a problem. That's gonna give you some nice, thin-sliced onions. Or you could chop it in half and slice it that way. It depends how big you actually want your onions. So, no stress, just slice up your onions, nice and steady. And we've got about a kilo of onions to slice up here, something like that. And we're gonna go for some small ones in between. Now, I'm just gonna crack on and do this kilo of onions, or else this is gonna be a very boring video, you watching me chop onions. Back in a minute. There we go, all in a bowl, come on. Let's grab one of these scrapey things, come on. Okay, onions chopped, fantastic. Sliced up, nice and steady. Easy job, let's crack on. Right, we want to take a tin. Now, I've got these eight-inch, like I say. Now, one's a little bit deeper than the other, I think. That one's a little bit deeper than that one, but they are roughly the same. However, right, get yourself some pastry, ready-rolled, like I say. I'm using my ready-rolled, and you know, you can go ahead and make mine if you want. It's on the channel. Just use ready-rolled pastry. So on there, a little bit of flour. Take your pastry, and as you can see, this is not cold. It's been sat on the side since I made it this morning. Okay, so just give that a little squidging up like that. It's just been sat here. Okay, we're on there, look, and it's a steady one. Come on, we want this to fit that tin, obviously. Come on, that fits that tin. Let's have that in there. Here we go, nice and straightforward, isn't it? Just dump that in there. Work it round, nice and steady, and into the bottom. Fabulous. Okay, we wanna trim that. We don't want all this excess on here today, so just trim it off, nice and steady. That will do the job. Pastry, keep the pastry. There is nothing wrong with it. Use it for something else. Back in there, okay. There you go, we've got that. Grab yourself a fork. We need to dock this. Okay, we're gonna dock it. We're not blind baking it or anything. It's all gonna be baked at the same time. Now, they do say chill it, and I agree with that. We've got a pastry brush. Right, in here, look. Can you see in here, I've cracked my eggs in, but this is egg white. Just get some of that egg white, and just rub it on there, nice and steady. You don't want a lot, you just wanna coat it. That is definitely gonna give us a not-soggy bottom. Okay, it's the way of cheating, old-fashioned way of cheating, okay. We're using it anyway, you know, we've got the eggs there. Let's make the use of it. Right, we stick that in the fridge. Just stick it in the fridge a minute while we put our mix together. Okay, what we'll do is we'll just mix up the custard now, and just put it to one side, because we're gonna fry off the onions. Then the custard will be ready to go, you know. So we've got our eggs in here. Just give that a little bringing in like that. A little bit of salt in there. We're gonna go in with a pinch of nutmeg. Some black pepper. As much salt and pepper as you want, as you know, to taste. In there, sour cream. In there, cream. Should be a good custard, this one. And we wanna go in with a pinch of caraway seeds. And we're gonna give it a beat up. Beat it all in. That is our custard right there. Fabulous. There we go, custard made, one side. Get a pan on. Okay, we want a little bit of butter in there. Enough to fry off that huge amount of onion. So a good couple of tablespoons, actually. One of these stirry things. Right, bacon today, I'm using smoked bacon. I've just cubed it across. It's basically the streaky end bacon. And that's what I'm gonna use. You can use pancetta, pancetta, whatever you wanna call it. Entirely up to you. We just want some smoky bacon in there. Bang up the flavour with the onions, come on. In there, onions. So it's a nice steady cook. It's gonna take about 15 minutes to actually put a little bit of golden on these onions and soften them up. So just take your time. No rush. Now I'm just gonna hit that with just a tad of salt. Help bring out that moisture. You have to be really careful with a dish like this. You know, you don't add too much salt because it depends on your bacon. If your bacon is salty, wow, it can take it over the top. So be careful. So basically you're just cooking the moisture out of the onions. And there's gonna be quite a lot of moisture from one kilo of onions or 900 grams of onions. So nice and steady, just cook it out until they're golden. Okay, once you've got your onions starting to go golden like that and softened up, we're gonna soften them some more, but we're gonna go in there with our bacon. I'm gonna start to cook the bacon in there, which obviously is gonna release some fat. And that'll add flavor to the onions. Straight forward that. So just give that little bacon a little bit of a stir. We wanna start cooking that out of there. We're gonna use the juices inside our onions. Bust up the flavor. Come on, bring it all in. Let it all cook together now. Now there's some superb flavor right there. Look at that. Over on today, about 190. Okay, when you decide that you've cooked the bacon enough, don't forget it's still gonna cook in the oven, but we just want it to cook some of that out of there. We've got all that flavor in there with those onions. That is flame off. We let that cool down, and then we'll put it together. Okay, it's gonna be a steady one. What we need to do is get our onion mixture in the bottom of there. So nice and straight forward. Push it in. Now we wanna get it down there, but we don't want to make it too solid. Not just yet, we just push it down nice and gently like that. And we're gonna tip some of our custard mix on there. And then we're gonna add some more of this onion mix. That way, the custard mix gets through everything, we hope. So our custard mix, we want some of that in there now. And that should seep through those onions, we hope. So nice and steady, get the onion and the bacon in there. And there's not much of this left, so on there. I think that's got it. We've got about two tablespoons left in there. But I don't think we can squeeze it in without this overflowing. In the oven, 35, 40 minutes. Come on. Okay, and when you've had your time, on there, look at that. All we gotta do now is let it cool down. It's best served warm with a nice beer or a glass of wine. Just let it cool down and we'll get it out of there. That's our German onion tart made, look at that. Okay, it's cooled down enough, it's warm. That is just how you should be eating this, warm. Okay, we need to get that out of there. I'm gonna turn it out because people are gonna say, how did you get it out? Like this. Okay, and hopefully, look at that. And we wanna put that on a plate. Of course we do. There we go. Onion tart, look at that. That is an absolute cracking German onion tart. Oh yeah, oh yeah. Look at that. That is my version of German onion tart. Come on. On there, oh yeah. What a nice blob of German mustard on there. Oh yeah. In there, oh, all those onions and that bacon. Oh, and our custard in there, look at that. It smells amazing. Love it, I absolutely love it. Oh yeah, big time, big time. Little bit of German mustard on there, come on. In we go. That is wonderful. Wonder bar, skull. That is absolutely worthwhile making. That is fantastic German onion tart. Just to show you on the bottom of our crust, look. Let's clear that away. On the bottom of our crust, it's cooked perfectly, but we do not have a soggy bottom. There you go. That's just the juice of the onion. There you go. Beautiful, absolutely beautiful. Hope you make it, it's so delicious. Make it for October 1st, share with your friends. I mean, come on, look at that. That is proper class. If you like what we're doing, don't forget, smash that like and subscribe. Share with your friends, big thumbs up, all that kind of stuff. Catch you in the next video. Oh yeah.