Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!




Zibelechueche, or onion tart, is one of the traditional foods served at the Onion Market, or Zibelemärit, today in Bern. The market starts at 4am and continues until the early evening, so this makes an excellently fragrant breakfast, lunch or dinner. 

I made this one.

I made this one.

The tarts served at the Zibelemärit are usually in slices or rounds. They are quite pale, and very creamy and fragrant, depending on the mix of seasonings. They are enjoyed with Glühwein, (or after a few Glühweins...)

The real thing! A Zibelechuche from  Ueli der Beck  at the 2015 Zibelemärit.

The real thing! A Zibelechuche from Ueli der Beck at the 2015 Zibelemärit.


one recipe Wähe Dough, or enough dough to cover you pan

around 800g onions

knob of butter

125 ml milk

125 ml cream

3 eggs

nutmeg, salt and pepper

Preheat oven to 200° C / 400° F / gas mark 6.

Roll out your dough and line a 28 cm (11 inch) round springform or tart pan. Poke the bottom of the dough all over with a fork, then keep the tart shell cool (preferably in the freezer) until you have the filling ready. 

Cut the onions in half and slice them lengthwise.

Melt the butter in a large frying pan over medium heat. When it splutters, add the onions and cook over medium low heat for about 15 minutes, or until they are soft and transparent. Remove from pan and let cool.

Whisk together the milk, cream, eggs, and seasonings.

Place your tart pan on a parchment-lined baking sheet, spread the cooled onions in an even layer, then pour in the liquid.

Bake in oven for about 50 minutes, or until the top has browned lightly and the filling is set. 

  • To save time, you can use use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.

  • If you use one of the French tart pans with removable bottom, they can really be a pain to clean. Soak it as soon as the tart is out, and save your brush from all the pesky dough bits by using your fingernails to scrape out all the individual grooves instead.


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