Zwiebelkuchen (German Onion Pie)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
398 kcal
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Course
Main Course, Appetizer, Brunch
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Cuisine
German
Zwiebelkuchen (German Onion Pie)
Description
The dough is prepared by mixing yeast with warm milk, sugar, flour, salt, and butter, then kneaded and left to rise until doubled, forming a soft, elastic base. Alternatively, a pie crust may substitute for the yeast dough.
The filling is made by frying diced bacon, then adding thinly sliced onions and butter, slowly caramelizing them to a golden brown over 30-40 minutes. After cooling, the mixture is combined with full-fat sour cream, eggs, flour, salt, caraway seeds, and freshly ground black pepper to form a flavorful custard-like topping.
The pie is then poured over the risen dough and baked until the filling sets and the crust is cooked through. The result is a savory, umami-rich tart with a tender crust and a creamy, slightly tangy onion filling accented by the smoky bacon and aromatic caraway.
Zwiebelkuchen is often served warm or at room temperature and pairs well with German white wine or beer, making it a traditional seasonal favorite.
Ingredients
- For the Yeast Dough Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons butter , at room temperature and cut into small cubes
- 2/3 cup milk lukewarm
- 1 1/4 teaspoons active dry yeast (or instant yeast and add directly to flour, no need to dissolve first)
- 1 teaspoon sugar
- pie crust half the recipe (you can use pie crust instead of the the yeast crust, alternative ingredient
- For the filling:
- 2 tablespoons butter
- 2 ¼ lbs onion finely diced, yellow
- 5 lices Bacon finely diced, thick cut
- 1 ½ cups sour cream full fat
- 4 egg or 3 extra large, large
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon caraway seeds
- black pepper freshly ground
Instructions
- To make the crust: Dissolve the yeast in the warm milk and let stand for 5 minutes. Place the flour and salt in stand mixer and make a well in the center. Add the butter and pour the milk mixture over. Using a dough hook, knead the dough on the “bread” setting for about 6 minutes. Add more milk or flour as needed. Form the dough into a ball, spray the same bowl with oil oil, cover loosely with plastic wrap, and let the dough rise in a warm place for about an hour or until nearly doubled in size. (I usually turn the oven on 350 degrees F for about 1 minute just until it’s a warm, turn it off, and let the dough rise in the oven).
- To make the filling: Fry up the bacon. When the bacon is done add the onions to it along with 2 tablespoons of butter. Reduce the heat and let the onions slowly caramelize to a nice golden brown, about 30-40 minutes. Remove from heat and allow the mixture to cool.
- In a bowl, combine 1 ½ cups full fat sour cream, eggs, 2 tablespoons all-purpose flour, 2 teaspoons salt, 1 teaspoon caraway seeds, and some freshly ground pepper. Add the onion/bacon mixture to it and thoroughly combine everything.
- If using pie crust, grease the springform and gently press the crust into the pan, leaving about 1/2 inch or so margin along the top. If making the dough yourself, once the yeast dough has risen, butter a 9 or 10 inch springform and spread out the yeast dough on the bottom and up the sides (leaving about ½ inch from the top). The dough will keep retracting, just work fairly quickly and then immediately pour the onion mixture into it (it will hold the dough in place), sprinkle a few caraway seeds on top, and put it in the oven.
- Place the Zwiebelkuchen on the middle shelf in the oven preheated to 400 degrees F and bake for 55-60 minutes, until the top is light brown and the center of the pie feels fairly firm to the touch. Let cool for at least 20 minutes before serving. Can be eaten lukewarm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 160mg | 53% |
| Sodium | 1314mg | 55% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Vitamin A | 535IU | 11% |
| Calcium | 37mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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