Zwiebelkuchen is an onion tart that is perfect for fall. It is moist, with a mild onion flavor, custardy textured filling and a buttery crust. It is typically served at wine festivals in the southern regions of Germany.
I used to help harvest grapes in the vineyards around Beilstein. I remember walking down the steep rows of the vineyard in the early morning fog and crisp fall air, cutting the grapes off the vines but also picking up the ones that had fallen unless they were spoiled. It was cold! And we were happy to hurry back up the hill and slap our bodies with our arms to warm up. A beautiful memory.
In return, my family was given some “Federweiser” which is a fermented, freshly pressed grape juice from white grapes. It’s most commonly called “Neuer Wein” in Germany and it has about 4% alcohol content but can have as much as 10%. It has a natural fizz and a refreshing taste. It can’t be stored for long, as it rapidly ferments. As a kid, I got to have a little sip on the first day... when it was just grape juice with a fizz and maybe a little buzz too. It goes perfectly with Zwiebelkuchen and I wish I could find a way to get it here in America.