Low Sodium Zwiebelkuchen
Elevate your savory baking skills with this delicious Low Sodium Zwiebelkuchen, a German onion tart that’s perfect for a light lunch or cozy dinner. This recipe takes the traditional Zwiebelkuchen and gives it a low-sodium twist, allowing you to enjoy the rich, caramelized onion filling without compromising on flavor. Featuring a buttery yogurt-infused crust, layers of tender golden onions, and a creamy mixture of low-sodium sour cream and cream cheese, each bite is indulgent yet balanced. Lightly spiced with black pepper and nutmeg, and optionally topped with vibrant chives, this dish is a celebration of simple, wholesome ingredients. With just 30 minutes of prep time and a golden, flaky result, this crowd-pleasing tart is naturally lower in salt and irresistibly satisfying!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 100 g Unsalted butter
- 100 g Plain Greek yogurt
- 3 tbsp Cold water
- 800 g Yellow onions
- 2 tbsp Olive oil
- 1 tsp Ground black pepper
- 0.25 tsp Nutmeg, freshly grated
- 200 g Low-sodium sour cream
- 150 g Low-sodium cream cheese
- 2 large Eggs
- 2 tbsp Chives, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 10-inch tart pan or springform pan.
In a large mixing bowl, combine the flour and unsalted butter. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
Add Greek yogurt and cold water to the flour mixture. Mix until a dough forms. If needed, add a little more water, one teaspoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes while you prepare the filling.
Peel and thinly slice the yellow onions. Heat olive oil in a large skillet over medium heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until they are soft and golden brown. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the sour cream, cream cheese, and eggs until smooth. Stir in the browned onions, black pepper, and nutmeg (optional: adjust seasonings to taste).
Roll out the chilled dough on a floured surface to fit your tart pan. Gently transfer the dough into the pan, pressing it into the edges and trimming off the excess.
Pour the onion filling into the prepared crust, spreading it evenly.
Bake the Zwiebelkuchen in the preheated oven for 40-50 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let cool for 10 minutes before slicing. Optional: garnish with chopped chives before serving.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 50.8 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 716 mg | 55% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2206 mg | 47% | |
*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.
