Sunday, April 10, 2011
Onion cake? Culturally satisfying Zwiebelkuchen
My first memories of Zwiebelkuchen in Germany are from outdoor parties like the annual wine festival where local vineyards sell their products and a few food stalls help soak up all the wine tasting. As you’d expect, there are plenty of onions in Zwiebelkuchen, along with a cheesy, cream-based mix that holds the onions together inside a doughy pastry. I promise you that it’s utterly delicious and worth a try if you’re ever in Germany or in a German restaurant that offers it. It’s particularly a specialty of the south-west region of Germany.
Eating Zwiebelkuchen has more than a culinary effect on me. It’s one of those feeds that seems so tied up with the cultural experience I first had while learning about it that I feel transported back to evenings in Germany every time I eat it. It’s hearty and filling, typical of most German meals - I’m not sure why German cuisine is like that, but it’s definitely good for winter, and in fact any time I feel I’m lacking a bit of strength I’ll get a craving for a good serving of German food.