A classic of the harvest season in Austria and neighboring regions, zwiebelkuchen is made by baking a thin yeast dough with plenty of caramelized onions and a cumin cream filling. The slices can be frozen and reheated in the oven or microwave for a late-night snack.
Dissolve the yeast in warm water, then knead it with the flour, olive oil, and salt until smooth.
Cover the dough with plastic wrap and let it rise in a warm place for 10 minutes.
Sauté the onions in olive oil for 6 minutes, until translucent, then let them cool.
Whisk the cream, egg, cumin, and black pepper, then mix in the sautéed onions.
Use your hands to spread the dough thinly on a greased, shallow baking pan and pour the filling over it. Bake in an oven preheated to 200°C / 390°F for 18 minutes, until the edges are golden.
If the dough is not rolled thin enough, the edges may burn before the filling cooks through. Spread it thinly with your hands on the baking pan. Allergens: contains wheat (gluten), dairy (cream), and egg.
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