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zwiebelkuchen recipe German onion bacon pie authentic traditional

Zwiebelkuchen (German Onion Pie)

By Kimberly Killebrew
Germany's most famous (and delicious) way of celebrating Autumn!  This version comes from Germany's southern region of Swabia.
4.98 from 36 votes
Print Pin Rate
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Proofing Time 1 hour
Total Time 2 hours 50 minutes
Course Appetizer, Brunch, Main Dish
Cuisine German
Servings 6
Calories 398 kcal

Ingredients
 
 

  • For the Yeast Dough Crust:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons butter , at room temperature and cut into small cubes
  • 2/3 cup lukewarm milk
  • 1 1/4 teaspoons active dry yeast (or instant yeast and add directly to flour, no need to dissolve first)
  • 1 teaspoon sugar
  • OR Pie Crust , half the recipe (you can use pie crust instead of the the yeast crust)
  • For the filling:
  • 2 tablespoons butter
  • 2 ¼ lbs yellow onions ,finely diced
  • 5 slices thick cut bacon ,finely diced
  • 1 ½ cups full fat sour cream
  • 4 large eggs ,or 3 extra large
  • 2 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon caraway seeds
  • Freshly ground black pepper

Instructions
 

  • To make the crust:
    Dissolve the yeast in the warm milk and let stand for 5 minutes. Place the flour and salt in stand mixer and make a well in the center. Add the butter and pour the milk mixture over. Using a dough hook, knead the dough on the “bread” setting for about 6 minutes. Add more milk or flour as needed. Form the dough into a ball, spray the same bowl with oil oil, cover loosely with plastic wrap, and let the dough rise in a warm place for about an hour or until nearly doubled in size. (I usually turn the oven on 350 degrees F for about 1 minute just until it’s a warm, turn it off, and let the dough rise in the oven).
  • To make the filling:
    Fry up the bacon. When the bacon is done add the onions to it along with 2 tablespoons of butter. Reduce the heat and let the onions slowly caramelize to a nice golden brown, about 30-40 minutes. Remove from heat and allow the mixture to cool.
  • In a bowl, combine 1 ½ cups full fat sour cream, eggs, 2 tablespoons all-purpose flour, 2 teaspoons salt, 1 teaspoon caraway seeds, and some freshly ground pepper. Add the onion/bacon mixture to it and thoroughly combine everything.
  • If using pie crust, grease the springform and gently press the crust into the pan, leaving about 1/2 inch or so margin along the top. If making the dough yourself, once the yeast dough has risen, butter a 9 or 10 inch springform and spread out the yeast dough on the bottom and up the sides (leaving about ½ inch from the top). The dough will keep retracting, just work fairly quickly and then immediately pour the onion mixture into it (it will hold the dough in place), sprinkle a few caraway seeds on top, and put it in the oven.
  • Place the Zwiebelkuchen on the middle shelf in the oven preheated to 400 degrees F and bake for 55-60 minutes, until the top is light brown and the center of the pie feels fairly firm to the touch. Let cool for at least 20 minutes before serving. Can be eaten lukewarm or cold.

Nutrition

Calories: 398kcalCarbohydrates: 27gProtein: 11gFat: 26gSaturated Fat: 12gCholesterol: 160mgSodium: 1314mgPotassium: 146mgFiber: 1gVitamin A: 535IUCalcium: 37mgIron: 2.3mg
Keyword German Onion Pie, Zwiebelkuchen
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