ZWIEBEL PLATZ
This rustic Zwiebel Platz, or onion cake, offers a comforting blend of savory flavors and a satisfying texture. The rye bread dough base provides a hearty foundation, while the generous topping of onions and butter creates a rich and aromatic experience. This simple yet delicious treat is perfect for a casual gathering or a comforting snack.
Ingredients
- Rye bread dough (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 cup Onions (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 cup Parsley (optional) (Quantity estimated (not specified in original recipe))
Instructions
- 1Take a piece of rye bread dough. After it has risen sufficiently, roll it out quite thin.
- 2Butter a long cake pan. Place the rolled-out dough in the pan. Brush the dough with melted butter. Chop the onions very fine and strew them thickly on top of the dough. Sprinkle with salt and put flakes of butter here and there.
- 3Alternatively, chop up parsley and use it in place of the onions. This variation is then called "Petersilien Platz."
- 4Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown.