Onion Kuchen Recipe
Onion Kuchen is something really worth making, trust me on that. Onion Kuchen gets its taste from Vegetable. Go ahead and get hooked! Now what did you think? I meant to this Onion Kuchen recipe.
Ingredients
1/2 pint milk
4 oz. butter
1/2 oz.fresh (compressed) yeast
1 tablespoon warm water
1 lb. strong plain (all-purpose) flour
1 1/2 teaspoons salt
1 tablespoon castor (superfine) sugar
2 tablespoons (3T) oil
1 lb onions, thinly sliced
6 slices streaky (fatty) bacon, derinded and diced
Freshly ground black pepper
6 oz. cheese, preferably
Mozzarella, thinly sliced
Directions
Place the milk and 2 oz.(1/4 cup) butter in a saucepan and heat gently until the butter has melted.
Cream the yeast with the water.
Sift the flour and 1 teaspoon salt into a warmed bowl.
Add the sugar.
Make a well in the centre and pour in the yeast liquid and butter and milk mixture.
Gradually draw the ingredients together, using one hand or a spatula, and beat to form a smooth, soft dough which comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes.
Put into a clean bowl, cover with a damp cloth and set aside in a warm place for about 1 1/2. hours or until the dough has doubled in size.
Turn onto a floured surface and work in the oil, kneading well for 5 minutes.
Roll into a 9 inch circle and place on a large, greased baking sheet.
Cover with a damp cloth and leave in a warm place for 45 minutes or until almost doubled in size.
Meanwhile, melt the remaining butter in a frying pan over moderate heat.
Add the onions and cook, stirring occasionally, for 5-7 minutes until soft and translucent but not browned.
Transfer to a bowl.
Add the bacon to the pan and cook for 5 minutes, stirring frequently, until crisp.
Drain on kitchen paper then add to the onions and mix well.
Season with salt and pepper.
Spread the onion mixture over the risen dough.
Arrange the cheese slices on top.
Bake in the centre of a very hot oven 475°F, Gas Mark 9 for 15 minutes.
Reduce the temperature to moderately hot, 375°F, Gas Mark 5 and transfer the baking sheet to a lower oven shelf.
Continue baking for 20-25 minutes until the bread is golden brown and sounds hollow when tapped underneath.
Remove from the oven and allow to cool slightly before serving.
Cream the yeast with the water.
Sift the flour and 1 teaspoon salt into a warmed bowl.
Add the sugar.
Make a well in the centre and pour in the yeast liquid and butter and milk mixture.
Gradually draw the ingredients together, using one hand or a spatula, and beat to form a smooth, soft dough which comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes.
Put into a clean bowl, cover with a damp cloth and set aside in a warm place for about 1 1/2. hours or until the dough has doubled in size.
Turn onto a floured surface and work in the oil, kneading well for 5 minutes.
Roll into a 9 inch circle and place on a large, greased baking sheet.
Cover with a damp cloth and leave in a warm place for 45 minutes or until almost doubled in size.
Meanwhile, melt the remaining butter in a frying pan over moderate heat.
Add the onions and cook, stirring occasionally, for 5-7 minutes until soft and translucent but not browned.
Transfer to a bowl.
Add the bacon to the pan and cook for 5 minutes, stirring frequently, until crisp.
Drain on kitchen paper then add to the onions and mix well.
Season with salt and pepper.
Spread the onion mixture over the risen dough.
Arrange the cheese slices on top.
Bake in the centre of a very hot oven 475°F, Gas Mark 9 for 15 minutes.
Reduce the temperature to moderately hot, 375°F, Gas Mark 5 and transfer the baking sheet to a lower oven shelf.
Continue baking for 20-25 minutes until the bread is golden brown and sounds hollow when tapped underneath.
Remove from the oven and allow to cool slightly before serving.
