Text Box: Zwiebel Kuchen Pastry: 2 cups all purpose flour 6 tablespoons unsalted butter, diced 1 teaspoon salt 3 egg yolks about 3 tablespoons cold water Filling: 3 egg yolks 5 tablespoons butter 1 lb. onions sliced ½ cup flour 1 cup cream or half and half salt and pepper fresh ground nutmeg 3 tablespoons brown sugar 4 oz lean bacon Pastry: Add flour, butter and salt to mixing bowl. With your fingers use a pinching motion to combine until the mixture looks like fine breadcrumbs. Slowly add egg yolks and enough cold water to form dough into a ball. Wrap dough in plastic wrap and chill Tart: Preheat the oven to 425 degrees. In skillet fry bacon until almost crisp. Remove bacon pieces and drain on paper towels. Add the onions to the bacon drippings and cook over med. heat until onions are soft and lightly browned add 3 tablespoons of brown sugar in last few minutes of frying. In a sauce pan melt 4 tablespoons butter, add flour stirring with a Wisk, then stir in the half and half and cook over low heat (make sure to stir often) until it thickens. Remove from heat season with salt, pepper and grind in fresh nutmeg. Wisk in the 3 egg yolks and then add onions to the mixture. Roll out the pastry and line an 11-inch tart pan. Poke some holes with a fork in the bottom of the pastry and bake for 10 minutes. Fill with mixture and sprinkle the top with the bacon. Bake at 425 for about 20-25 minutes. Text Box: This is a traditional harvest food from the Reinland-Pfalz where I was born. Just the smell of the Kuchen baking brings back memories of harvest time when I was a child. Enjoy it… Ursula Text Box: Phone: 707 433-9729 Fax: 707 431-8896 Email: urszin@jps.net