Franconian fall cuisine in its most fragrant form
Wine with food also means showcasing regional classics with the right wine accompaniment. Franconian onion tart is a prime example of hearty, simple country cuisine that is at its best when paired with Silvaner from Muschelkalk vineyards. The combination of buttery pastry, sweet onion and savory bacon notes calls for a subtly tart, mineral counterpart in the glass. This recipe brings the flavors of Franconian autumn to the plate and is easy to prepare – ideal for a weekend in the vineyard, a brunch in the garden or a late summer dinner with friends.
Ideal wine accompaniment: Silvaner Franken QbA (Muschelkalklage, Germany)
This dry Silvaner from the classic shell limestone soils of Franconia has everything a good accompaniment to onion tart needs. Aromas of green apple, fresh herbs and a hint of hay flowers unfold on the nose. On the palate, the wine impresses with a fine spiciness, juicy but restrained fruit and a typically cool Franconian minerality. Its restrained acidity balances the slight sweetness of the browned onions, while the spiciness of the bacon and the buttery richness of the cake are wonderfully absorbed by the wine’s clear profile. A Silvaner like this makes the dish blossom.
Further wine recommendations for this dish
Riesling, Rheingau QbA (Rheingau, Germany) The fruity and elegant character of a classic Rheingau Riesling brings freshness and fine citrus notes to the onion tart. The natural acidity structure in particular highlights the sweet notes of the onions, while the slight residual sweetness and the fruit aromas of green apple and peach harmonize with the saltiness of the bacon. This balance makes the wine a lively, regional alternative.
Pouilly-Fumé AOC (Loire, France) The Sauvignon Blanc from the Loire Valley brings a smoky minerality that harmonizes perfectly with the strong aroma of the onion topping. The taut acidity and aromas of gooseberry, white pepper and wet stone give the dish an elegant structure. An exciting interplay of French finesse and Franconian heartiness.
Chardonnay Unwooded, Elgin Valley (Elgin, South Africa) An unwooded Chardonnay from Elgin brings delicate citrus freshness, stone fruit notes and a hint of creaminess that complements the pastry beautifully. The cool climate gives the wine a freshness that cuts through the savory richness of the cake. An ideal white wine from the New World with understated elegance.
Pinot Blanc d’Alsace AOC (Alsace, France) The Pinot Blanc from Alsace impresses with its round fruitiness, gentle acidity and fine herbal notes. These characteristics make it the ideal partner for the gentle, sweet roasted aromas of onions. The fine creaminess complements the sour cream glaze, while its freshness does not weigh down the dish.
Vinho Verde Loureiro DOC (Minho, Portugal) This fresh, floral and slightly sparkling white wine from Portugal brings lightness to the combination. Its playful acidity, aromas of lime, green apples and white flowers contrast with the fat of the bacon and give the dish a summery twist. Especially good with lukewarm onion tart.
The recipe:
Fränkischer Zwiebelkuchen
Cooking utensils
- 1 Backblech
- 1 Schüssel
- 1 Pfanne
- 1 Schneidebrett & Messer
- 1 Backpapier
Ingredients
Teig:
- 200 g Mehl
- ½ Würfel frische Hefe
- 100 ml lauwarmes Wasser
- 1 EL Olivenöl
- ½ TL Salz
Belag:
- 2 große Zwiebeln
- 75 g Speckwürfel
- 100 g Schmand
- 1 Ei
- Salz Pfeffer, Muskat
- 1 EL Butter zum Andünsten
Preparation
Teig zubereiten:
- Mehl in eine Schüssel geben. Hefe im Wasser auflösen, mit Öl und Salz zum Mehl geben.
- Zu einem glatten Teig kneten und 30 Minuten abgedeckt gehen lassen.
Belag vorbereiten:
- Zwiebeln schälen, halbieren und in feine Streifen schneiden.
- In Butter glasig dünsten, leicht salzen.
- Speck in einer Pfanne anbraten, dann mit den Zwiebeln vermengen.
Guss & Belegen:
- Ei mit Schmand verquirlen, mit Salz, Pfeffer und Muskat würzen.
- Teig auf Backpapier ausrollen, mit Zwiebel-Speck-Mischung belegen, Guss darüber geben.
Backen:
- Im vorgeheizten Ofen bei 200 °C (Ober-/Unterhitze) ca. 30 Minuten backen.
Empfohlene Beilagen:
- Feldsalat mit Walnussdressing
- Fränkisches Bauernbrot
- Eingelegte Gurken
