Swiss Onion Cake Zwiebelkuchen
Experience the comforting flavors of tradition with Swiss Onion Cake, also known as Zwiebelkuchen, a savory tart that celebrates the rich, caramelized sweetness of onions. This classic recipe features a buttery, flaky crust encasing a luscious filling of golden onions, creamy sour cream, and a hint of warming nutmeg. Optional crispy bacon adds an irresistible smoky depth, while a sprinkle of caraway seeds offers a subtle, aromatic finish. Perfect for brunch, a cozy dinner, or as a crowd-pleasing appetizer, this onion cake is a beautifully rustic dish that tastes as impressive as it looks. Baked to golden perfection and served warm or at room temperature, it’s a versatile and satisfying treat for any occasion. Embrace the flavors of this Swiss-German delight and make it the centerpiece of your next culinary gathering!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 3 tablespoons Water
- 0.5 teaspoons Salt (for the crust)
- 750 grams Yellow onions
- 2 tablespoons Olive oil
- 100 grams Bacon (optional)
- 1 teaspoons Caraway seeds
- 2 large Eggs
- 200 grams Sour cream
- 1 teaspoons Salt (for filling)
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold unsalted butter, cut into small cubes, and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Add 3 tablespoons of cold water and mix just until the dough comes together. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, peel and thinly slice the yellow onions. Heat the olive oil in a large skillet over medium heat. Add the onions and a pinch of salt and cook, stirring frequently, until the onions are soft and golden brown (about 20–25 minutes). Remove from heat and let cool.
If using bacon, dice it into small pieces and cook in a separate skillet over medium heat until crispy. Drain on a paper towel and set aside.
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface and press it into a 28 cm (11-inch) tart pan or springform pan. Trim any overhang and prick the base with a fork.
In a medium bowl, whisk together the eggs, sour cream, salt, black pepper, and nutmeg until smooth.
Spread the cooled onions over the prepared crust. Sprinkle the cooked bacon on top, if using, as well as the caraway seeds.
Pour the egg and sour cream mixture evenly over the onions and bacon. Smooth the top with the back of a spoon.
Bake in the preheated oven for 40–45 minutes, or until the filling is set and the top is golden brown.
Let the Zwiebelkuchen cool for 10–15 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 46.3 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 578 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2117 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.
