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Zwiebelkuchen (German Onion Pie)
5 from 72 votes

Zwiebelkuchen (German Onion Pie)

Zwiebelkuchen (German Onion Pie) is a savory yeast-based tart filled with deeply caramelized onions, crispy bacon, and a creamy sour cream and egg custard. The crust is a soft, tender yeast dough that rises before being topped with a rich filling featuring caraway seeds for a distinctive flavor. It’s a hearty, rustic pie traditionally enjoyed as a snack or light meal.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Additional Time
1 hr
Total Time
2 hrs 50 mins
Servings: 6
Calories: 398 kcal
Course: Main Course, Appetizer, Brunch
Cuisine: German

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 398

% 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.