Franconian Onion And Cheese Strudel

This Franconian Onion and Cheese Strudel is a delicious savory pastry that combines the flavors of caramelized onions and creamy cheese, all wrapped in a flaky, golden crust. It's a perfect dish for a cozy dinner or a special gathering with friends and family.

Franconian Onion And Cheese Strudel

Ingredients

  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Emmental cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup chopped fresh parsley
  • 1 sheet store-bought puff pastry, thawed

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Remove from heat and let cool.
  3. In a bowl, mix the shredded Emmental and Gruyère cheeses with the chopped parsley.
  4. Unroll the puff pastry sheet onto a parchment-lined baking sheet. Spread the caramelized onions evenly over the pastry, leaving a border around the edges. Sprinkle the cheese and parsley mixture over the onions.
  5. Roll up the pastry, starting from one long side, to encase the filling. Pinch the ends to seal and place the strudel seam-side down on the baking sheet.
  6. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let the strudel cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
25g
Protein
12g
Fat
18g

Supplies

Baking sheet Parchment paper

Tools

Skillet Sharp knife

Serving suggestions

Serve the Franconian Onion and Cheese Strudel warm, accompanied by a crisp green salad or a tangy mustard dipping sauce.

Tips & tricks

For a variation, you can add cooked and crumbled bacon to the filling for an extra savory twist.

Cost

$12