German Onion Pie
Celebrate the comforting flavors of traditional German cuisine with this decadent German Onion Pie (Zwiebelkuchen). Featuring a buttery, flaky crust and a rich, savory filling of caramelized onions, crispy bacon, and a creamy egg custard infused with hints of nutmeg and optional caraway seeds, this dish is a true crowd-pleaser. Perfect for cozy dinners or Oktoberfest celebrations, this pie pairs beautifully with a crisp salad or a cold glass of cider. With its layers of texture and robust, aromatic flavors, it’s an irresistible blend of rustic charm and indulgent satisfaction. Bake this hearty dish in just over an hour to bring a touch of old-world comfort to your table.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 1 Egg yolk
- 2 tablespoons Cold water
- 0.5 teaspoons Salt
- 800 grams Yellow onions
- 100 grams Bacon (diced)
- 2 tablespoons Unsalted butter
- 2 Eggs
- 250 milliliters Heavy cream
- 1 teaspoon Caraway seeds (optional)
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (freshly grated)
- 0.5 teaspoons Salt
Instructions
In a medium mixing bowl, combine the all-purpose flour and 0.5 teaspoons of salt. Add 100 grams of cold butter, cut into small pieces. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Peel and thinly slice the yellow onions. In a large skillet, cook the diced bacon over medium heat until golden and crispy. Remove the bacon with a slotted spoon and set aside.
Add 2 tablespoons of butter to the skillet with the bacon drippings. Add the sliced onions and sauté over medium heat until softened and lightly caramelized, about 15-20 minutes. Remove from heat and let cool slightly.
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface to fit a 10-inch tart pan. Press the dough into the pan, trimming any excess, and prick the bottom with a fork. Pre-bake the crust for 10 minutes.
In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, black pepper, caraway seeds (if using), and 0.5 teaspoons of salt.
Spread the caramelized onions and cooked bacon evenly over the pre-baked crust. Pour the egg and cream mixture over the top.
Bake the pie in the preheated oven for 30-35 minutes, or until the top is set and lightly golden.
Let the pie cool for 5-10 minutes before slicing. Serve warm, ideally with a side of salad or a glass of fresh cider.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 352 mg | 7% | |
*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.
