Description
German Onion Pie, or Zwiebelkuchen, is a savory traditional dish featuring a buttery yeast dough topped with soft, sweet yellow onions cooked in butter, a rich egg-cream custard, smoky bacon, and optional caraway seeds. Served warm, it pairs beautifully with young German wines or Riesling, making it a perfect autumn comfort food.
Ingredients
Scale
Dough
- 250 grams all-purpose flour
- 55 grams butter
- 3 grams active-dry yeast (half a little pouch)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 155 milliliters lukewarm milk
Onion Filling
- 500 grams yellow onions (about 4 medium-sized)
- 55 grams butter (for cooking onions, plus additional for greasing the pan)
- 1 Tablespoon all-purpose flour
- 2 slices thick-cut bacon, cut into strips or cubes
- 1 teaspoon caraway seeds (optional)
Custard
- 2 large eggs (US size large)
- 100 milliliters heavy cream
Instructions
- Activate Yeast: Dissolve the active-dry yeast and granulated sugar in a portion of lukewarm milk, and let it sit for about 5 minutes until bubbly and foamy.
- Prepare Dough: In a large bowl, combine the remaining flour, salt, butter, the yeast mixture, and the rest of the lukewarm milk. Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl and place it in a warm spot to rise for 1 to 1 ½ hours, or until doubled in size. Meanwhile, grease your baking dish with butter.
- Prep Onions: While the dough rises, peel and trim the yellow onions, then slice them into rings or half-rings.
- Cook Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook gently until they become translucent and soft without browning—this typically takes about 10 minutes or longer. Sprinkle the flour over the onions and mix well. Allow the mixture to cool slightly and season generously with salt.
- Make Custard: In a separate bowl, whisk together the eggs and heavy cream until smooth. If using, stir in or reserve the caraway seeds to sprinkle on top later.
- Shape Dough: Once risen, press the dough evenly into the prepared baking pan with your hands, creating a border about one inch (2 cm) high along the edges. No rolling pin is needed. A 9.5-inch (24 cm) quiche pan works best for traditional thickness.
- Assemble Pie: Spread the cooked onion mixture evenly over the dough. Pour the egg-cream custard over the onions. Sprinkle the caraway seeds on top if not already mixed in. Distribute the bacon pieces evenly over the top.
- Bake: Place the baking dish on the middle rack of a preheated oven at 390°F (200°C). Bake for 35 to 45 minutes until the crust is golden brown and the filling is set—test by gently shaking the dish; the center shouldn’t wobble.
- Cool and Serve: Allow the Zwiebelkuchen to cool for at least 10 minutes before serving. It is best enjoyed warm, ideally paired with Federweißer (young German wine), good Riesling, and a fresh green salad. Guten Appetit!
Notes
- Caraway seeds are traditional but optional; they add a subtle earthy flavor. You can mix them in the custard or sprinkle on top before baking.
- The dough can be gently pressed into the pan by hand without rolling pins or tools.
- The baking dish size affects pie thickness; a smaller or larger dish will make a thicker or thinner pie.
- Zwiebelkuchen is best served warm and fresh to fully appreciate the creamy texture and flavors.
- Pairing with young German wine like Federweißer or Riesling enhances the authentic experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
Keywords: Zwiebelkuchen, German Onion Pie, savory onion tart, traditional German recipe, onion custard pie, baked onion dish
