German Zwiebelkuchen Onion Pie
Savor the authentic flavors of Germany with this traditional Zwiebelkuchen (Onion Pie) recipe—a comforting savory pie that's perfect for cozy gatherings or Oktoberfest celebrations. This rustic dish features a fluffy homemade yeast dough crust filled with caramelized onions sautéed in bacon drippings, crispy bacon pieces, and a rich, creamy sour cream and egg mixture seasoned with caraway seeds and a pinch of nutmeg. Baked to golden perfection, Zwiebelkuchen is a delightful harmony of textures and flavors, offering a buttery crust and a velvety, aromatic filling. Serve it warm or at room temperature as an appetizer, main dish, or alongside a crisp salad and a chilled glass of white wine or beer. Indulge in the timeless charm of German cuisine with this irresistible onion pie!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 125 milliliters Warm water
- 2 tablespoons Unsalted butter
- 800 grams Onions
- 150 grams Bacon
- 200 grams Sour cream
- 2 large Eggs
- 1 teaspoon Caraway seeds
- 0.5 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and melted butter to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, peel and thinly slice the onions.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
Add the sliced onions to the skillet and sauté them in the bacon fat over medium-low heat for 15-20 minutes, stirring occasionally, until soft and translucent. Allow to cool slightly.
In a mixing bowl, whisk together the sour cream, eggs, caraway seeds, nutmeg, salt, and black pepper until smooth.
Preheat the oven to 200°C (390°F). Grease a 28cm (11-inch) tart pan or springform pan.
Roll out the dough on a floured surface into a circle large enough to fit the pan, then press it evenly into the bottom and up the sides of the prepared pan.
Spread the cooked onions evenly over the dough, followed by the crispy bacon.
Pour the sour cream mixture over the onions and bacon, ensuring it coats everything evenly.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
Allow the Zwiebelkuchen to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 6080 mg | 264% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 65.3 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2584 mg | 55% | |
*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.
