German Onion Cake
Indulge in the warm, savory flavors of German Onion Cake (Zwiebelkuchen), a rustic delight that's perfect for cozy gatherings or festive occasions. This traditional recipe pairs a buttery, flaky crust with a rich, creamy filling of caramelized onions, smoky bacon, and a hint of nutmeg, creating an irresistible combination of textures and tastes. The optional addition of caraway seeds introduces an aromatic undertone, enhancing its authentic German flair. Baked to golden perfection, this hearty tart is a versatile dish, served deliciously warm or at room temperature. Ideal for Oktoberfest celebrations or as a comforting addition to your dinner table, this onion cake is a must-try for fans of savory baked goods. Keywords: German Onion Cake recipe, Zwiebelkuchen, hearty onion tart, savory German dish, Oktoberfest recipes.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold)
- 1 teaspoon Salt
- 3 tablespoons Water (cold)
- 800 grams Onions (thinly sliced)
- 150 grams Bacon (diced)
- 250 milliliters Heavy cream
- 2 large Eggs
- 1 teaspoon Caraway seeds (optional)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Salt (for filling)
Instructions
In a large bowl, mix the flour and salt for the crust.
Cut the cold butter into small cubes and add it to the flour. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and gently mix until a dough forms. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 10-inch tart pan or springform pan.
On a floured surface, roll out the chilled dough into a circle large enough to cover the pan. Press the dough into the pan and trim away any excess. Use a fork to prick the crust all over and bake for 10 minutes. Set aside to cool.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove and drain on paper towels, leaving the rendered fat in the skillet.
Add the sliced onions to the skillet and cook in the bacon fat over medium heat until they are soft and lightly golden, about 15 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk together the heavy cream, eggs, salt, black pepper, and nutmeg. Add optional caraway seeds for extra flavor.
Spread the onions evenly over the pre-baked crust. Sprinkle the cooked bacon on top.
Pour the cream mixture over the onions and bacon, gently spreading it out to cover the filling.
Bake the onion cake in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden on top.
Let the cake cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 7417 mg | 322% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 35.0 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 337 mg | 26% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
