The Kansas City Star has an article in their food section that features a different at-home cook every week. This week's featured cook, who grew up in Bavaria, shares her recipe for zwiebelkuchen, an onion tart. She uses frozen bread dough as the base, more for convenience sake than anything else, but notes that her family made it with rye bread dough. So, in celebration of Oktoberfest and in recognition of all of the rye bread posts recently, here is a link to the article with the recipe:
Mini, put your bib on before reading!