Zwiebelkuchen Southwest German Onion Cake
Indulge in the hearty flavors of Southwest Germany with this authentic Zwiebelkuchen, a savory onion cake that’s the epitome of comfort food. This traditional dish combines a buttery, flaky crust with a rich filling of caramelized onions, smoky bacon, and a creamy custard flavored with nutmeg and optional caraway seeds for an earthy kick. Perfectly golden and bursting with sweetness from the slow-cooked onions, this rustic tart makes an ideal pairing with a crisp white wine or fizzy cider. Whether served warm or at room temperature, Zwiebelkuchen is a versatile dish that’s perfect for cozy gatherings, Oktoberfest celebrations, or a satisfying snack any time of year. With just 30 minutes of prep and straightforward ingredients, this recipe brings authentic German charm to your table with ease.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, diced)
- 1 tsp Salt (for crust)
- 2 tbsp Water (cold)
- 1 kg Yellow onions (thinly sliced)
- 150 g Smoked bacon (diced)
- 1 tbsp Butter (for frying)
- 200 g Sour cream
- 3 large Eggs
- 1 tsp Salt (for filling)
- 1 tsp Ground caraway seeds (optional)
- 0.5 tsp Freshly ground black pepper
- 0.5 tsp Nutmeg (freshly grated)
Instructions
Step 1: Begin by preparing the crust. In a large bowl, combine the flour and salt. Add the diced cold butter and use your fingers or a pastry cutter to crumble the butter into the flour until the mixture resembles coarse breadcrumbs.
Step 2: Add the cold water, one tablespoon at a time, and gently mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: While the dough chills, preheat the oven to 200°C (390°F) and begin preparing the filling. Heat the tablespoon of butter in a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set it aside.
Step 4: In the same skillet, add the thinly sliced onions. Cook them gently over low to medium heat, stirring occasionally, until soft and translucent (about 10-15 minutes). Do not let them brown. Remove from heat and let them cool slightly.
Step 5: In a mixing bowl, whisk together the sour cream, eggs, salt, pepper, nutmeg, and ground caraway seeds (if using). Mix in the cooked onions and bacon until well combined.
Step 6: Roll out the chilled dough on a lightly floured surface to fit a 28 cm (11-inch) tart or springform pan. Press the dough into the pan and trim any overhanging edges.
Step 7: Pour the onion mixture into the prepared crust, spreading it evenly.
Step 8: Bake the Zwiebelkuchen in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
Step 9: Allow the Zwiebelkuchen to cool for 10 minutes before slicing. Serve warm or at room temperature, ideally with a glass of white wine or cider.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 7656 mg | 333% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 57.8 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 682 mg | 52% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2857 mg | 61% | |
*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.
