Gluten-Free Zwiebelkuchen
Gluten-Free Zwiebelkuchen is a delicious twist on traditional German onion pie, made accessible for those with dietary restrictions. This savory tart features a buttery, flaky gluten-free crust infused with psyllium husk for added texture, topped with a rich and creamy filling of golden caramelized onions, sour cream, and a hint of nutmeg. Optional bacon and caraway seeds lend extra depth and authentic flavor, while lactose-free substitutions ensure inclusivity without compromising taste. Perfect for a cozy family dinner or as the star of a festive spread, this Zwiebelkuchen is baked to perfection until golden and lightly crisp, providing a comforting bite every time. Pair it with a fresh green salad for a complete meal or enjoy it as a hearty appetizer—it's a mouthwatering, gluten-free take on a beloved German classic!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Psyllium husk powder
- 0.5 teaspoon Salt
- 100 grams Unsalted butter (cold, cubed)
- 1 large Egg (for the crust)
- 2 tablespoons Cold water
- 750 grams Onions (thinly sliced)
- 2 tablespoons Olive oil or butter
- 1 teaspoon Salt (for seasoning onions)
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Caraway seeds (optional)
- 100 grams Bacon (diced, optional for non-vegetarian version)
- 200 grams Sour cream (or lactose-free sour cream for intolerance)
- 100 milliliters Heavy cream
- 2 large Eggs (for filling)
- 0.25 teaspoon Nutmeg (freshly grated)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan or springform pan.
In a large mixing bowl, combine gluten-free flour, psyllium husk powder, and salt. Add the cold, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg and cold water to the flour mixture. Mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions, salt, and pepper. Cook until the onions are soft and golden, about 10-15 minutes. If using bacon, add it to the skillet and cook until crispy. Stir in caraway seeds if desired. Remove from heat and let the mixture cool.
In a bowl, whisk together sour cream, heavy cream, eggs, and nutmeg until smooth. Set aside.
Roll out the chilled dough between two pieces of parchment paper to fit the tart pan. Carefully transfer the dough into the pan, pressing it evenly into the bottom and up the sides. Trim off any excess.
Spread the cooked onion (and bacon, if using) mixture evenly over the crust. Pour the sour cream and egg mixture over the onions, spreading it out evenly.
Bake the Zwiebelkuchen in the preheated oven for 35-40 minutes or until the filling is set and golden. Remove from the oven and let it cool slightly before serving.
Slice and serve warm. Enjoy your gluten-free Zwiebelkuchen as a main dish or alongside a fresh salad!
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 39.3 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 454 mg | 35% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2120 mg | 45% | |
*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.
