Saturday Zwiebelkuchen

It's Fall again, which means time for local Suser, which means time for Zwiebelkuchen.

Since we live next to Alsace and I have this great new French cookbook, I started out from the AFK recipe for flammekuchen. Since that recipe only used 200g of onion and called for making sure that the onions take on any color, some modification was required. Then there was no recipe for the crust (supposed to get white bread dough from a bakery), so I needed a crust recipe. For whatever reason I didn't use a standard white bread recipe, but pulled something out of Le Menu. Then I read an quantity wrong and added much too much water, then we ran out of normal white flour. Hilarity ensued. To make a long story short I made up the difference with semolina. Which was satisfactory but nothing like correct.

Topping quantities: 400g onion cooked with some butter until they take on a bit of color, 125g frischkase, 125g creme fraiche, black pepper, salt, nutmeg, herbs de provence, marjoram. Spread this on the crust, sprinkle with cayenne, top with 150g smoked bacon cut into lardons, then bake at 200C until it's done.

It was a nice meal, even if the crust bore no resemblance to what it should have.