German Onion Pie Zweibelkuchen
Experience the comforting flavors of southern Germany with German Onion Pie, or Zwiebelkuchen, a savory masterpiece perfect for any gathering. This traditional recipe combines a buttery yeast dough crust with a rich, caramelized onion and smoky bacon filling. Topped with a luscious blend of sour cream, heavy cream, and eggs seasoned with nutmeg and black pepper, this pie bakes to golden perfection in just under an hour. The subtly sweet onions and salty bacon harmonize beautifully, creating a warm, hearty dish that’s ideal as a main course or a crowd-pleasing appetizer. Best served warm, Zwiebelkuchen pairs beautifully with a crisp white wine or a frothy German beer for a truly authentic culinary experience.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 150 milliliters Milk
- 30 grams Unsalted butter (melted)
- 750 grams Yellow onions (thinly sliced)
- 150 grams Smoked bacon (diced)
- 1 tablespoon Vegetable oil
- 200 grams Sour cream
- 100 milliliters Heavy cream
- 2 Eggs
- 0.25 teaspoon Nutmeg (ground)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, dry yeast, sugar, and salt.
Warm the milk slightly (it should be lukewarm, not hot) and add it to the dry mixture along with the melted butter.
Mix and knead the ingredients together until you form a smooth, elastic dough (about 5-7 minutes). Cover the dough and let it rest in a warm place for 30 minutes or until it has doubled in size.
While the dough is rising, prepare the filling. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the diced bacon to the skillet and cook until it starts to render fat and turn golden. Then, add the thinly sliced onions.
Cook the onions and bacon together, stirring occasionally, until the onions are soft and lightly caramelized (approximately 15-20 minutes). Remove from heat and set aside to cool slightly.
Preheat your oven to 200°C (400°F). Lightly grease a 10-inch tart pan or springform pan.
Once the dough has risen, roll it out on a floured surface into a circle large enough to fit the base and sides of your pan. Press the dough into the pan, trimming off any excess.
In a mixing bowl, whisk together the sour cream, heavy cream, eggs, ground nutmeg, and black pepper.
Spread the cooked onion and bacon mixture evenly over the prepared dough in the pan.
Pour the sour cream and egg mixture over the onions, ensuring it is evenly distributed.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and allow the Zwiebelkuchen to cool for 5-10 minutes before slicing and serving.
Serve warm and enjoy as a main dish or hearty appetizer!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 288 mg | 6% | |
*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.
