||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)|
Place of origin
|Yeast or leavened dough, onions, bacon, cream, caraway seeds|
Zwiebelkuchen, which literally means onion cake in the German language, is either a one-crust pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough or a leavened dough that is particularly popular in the German wine-growing regions mostly of Rhenish Hesse, the Palatinate, Franconia, Baden and Swabia (a similar pie called Flammkuchen is also eaten in Alsace), or a quiche variant in Switzerland, traditionally eaten in Basel during the Carnival and in Bern for the Zibelemärit.
Media related to Zwiebelkuchen at Wikimedia Commons
|This bread-related article is a stub. You can help Wikipedia by expanding it.|