Authentic German Zwiebelkuchen recipe from the heart of Swabia in southern Germany! Loads of caramelized onions and savory bacon are packed into this incredibly delicious pie that has been a favorite for generations!
What is Zwiebelkuchen?
Autumn in Germany means a great many things to me, among them the brilliance of leaves changing color, harvested grapes from scenic hillsides, and Zwiebelkuchen, one of my favorite baked goods. This directly translates to “onion cake” but it’s actually a delicious savory pie.
Growing up in southern Germany, I always looked forward to the Fall, one reason being that it meant enjoying this incredibly delicious German Zwiebelkuchen. Another reason – grape season. Traditionally Zwiebelkuchen is enjoyed with a glass of Federweisser, or grape must. Not being an alcohol drinker, I always enjoyed it with a glass of delicious freshly squeezed grape juice. During the Fall, right after the grape harvests, you can find roadside stands selling it in large jugs and never did a year go by that we didn’t stop at least once to load up.
There are a few varieties of Zwiebelkuchen, depending which region you’re in. Some are flat and cut into squares with a thinner layer of the topping, others are thicker and deeper like pie. This version is from Swabia where I grew up. A favorite past-time is going to the Black Forest in the Fall and enjoying a slice of Schwäbischer Zwiebelkuchen at a Cafe, made with delicious local Black Forest bacon.
Swabian Zwiebelkuchen is typically round and deep, like quiche, though the flat varieties can also be found in bakeries throughout southern Germany. But whatever the shape, traditional Zwiebelkuchen always consists of yeast dough, topped with buttery caramelized onions, savory bacon, and a thick creamy base. Often, as in this version, caraway seeds are also included which add a wonderful depth and dimension of flavor.
I developed this recipe a few years ago as Autumn set in and I was craving the Zwiebelkuchen I always enjoyed in Germany. If you like onions, butter and bacon, you will love this Zwiebelkuchen, guaranteed!
Note:
1) Use good quality bacon with a nice, smoky flavor for best results.
2) You can also use pie crust (homemade or store-bought refrigerated) if you prefer.
*Dough recipe has been updated, there was a typo in the milk quantity.
Zwiebelkuchen Recipe
Let’s get started!
Fry the bacon until crispy.
Add the onions and cook for 30-30 minutes until nicely caramelized.
Let the onion mixture cool.
Combine all the filling ingredients in a bowl.
Beat until combined.
Add the onion mixture and stir to combine.
Pour the filling mixture into the prepared pie crust in a 9-inch springform.
A springform is critical as you will need to release the pie from it. I’m happy with my Cuisinart Chef’s Classic Non-Stick Springform.
Sprinkle with a few caraway seeds.
Bake in the oven preheated to 400 degrees F for 55-60 minutes or 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.
Enjoy!
For more traditional German recipes be sure to try our:
- German Apple Cake (Apfelkuchen)
- Potato Pancakes (Kartoffelpuffer)
- Sauerbraten
- Rouladen
- Schnitzel
- Bratwurst
- Maultaschen
- Currywurst
- German Bread (Vollkornbrot)
- Spaetzle
- Stollen
- Semmelknoedel
Zwiebelkuchen (German Onion Pie)
Ingredients
- Note: You can use pie crust instead of yeast dough per personal preference
- For the Yeast Dough Crust:
- 1 1/2 cups all-purpose flour
- ½ teaspoon salt
- 4 tablespoons butter at room temperature and cut into small cubes
- 1/4 cup plus 1 tablespoon warm (not hot) milk
- 1 package yeast
- 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 a food processor 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 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 refrigerated 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 medium-sized springform (9 inches or so) 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
Heather | All Roads Lead to the Kitchen says
Wow, this looks amazing…savory pie make for some delicious meals. I love how thick this one is!
Kimberly @ The Daring Gourmet says
Heather, I’m such a bacon and onion fiend and this dish fulfills both addictions beautifully! :)
Cookin Canuck says
I have never tried Zwiebelkuchen, but am smitten with that gorgeous crust and the hearty filling. This is something I need to make!
Kimberly @ The Daring Gourmet says
Yes, you do! And I am confident you’re going to LOVE it! :)
Erin @ Texanerin Baking says
I’ve never seen one like this! I think they have the flatter kind that you mentioned around here. And whoa – my onion obsessed husband would love this!
Kimberly @ The Daring Gourmet says
Erin, yes I think your region is known more for the flatter “Blech” types of Zwiebelkuchen. You can find those in Swabia, too. Those are also good but I vastly prefer the Springform kind because it has so much of that yummy onion/bacon filling!
Angie says
This looks so amazing, and your posts and story about growing up in Germany makes me want to visit so bad!
Kimberly @ The Daring Gourmet says
Thanks, Angie, and I hope you get to visit someday!
Neli @ Delicious Meets Healthy says
Ich bin in Deutschland zur Uni gegangen. Ich hab an Uni Mannheim studiert und fuer 5 Jahre dort gewohnt. Ich vermisse Deutschland, das Essen und dass man in Europa ueberall so schnell reisen kann. Ich hab dort gelernt Zwiebelbrot zu backen und es war lecker. Ich muss diesen Zwiebelkuchen backen, sieht sehr lecker aus! :)
Danke fuer die Rezepte!
Kimberly @ The Daring Gourmet says
Hey, das ist super, Neli! Ich bin in Stuttgart aufgewachsen aber wohnte auch ein Paar Jahre in Kaiserslautern, so nicht weit entfernt von dir. Toll, dass du dieser Erlebniss hattest! Happy baking! :)
Lana | Never Enough Thyme says
I’d never heard of this before, but I have to say it sounds incredibly delicious! This will be a must-try for me this weekend.
Kimberly @ The Daring Gourmet says
It’s SO good, Lana, and I’m so glad you’re going to try it! Happy baking! :)
Martha @ A Family Feast says
This looks wonderful! I love the addition of caraway seeds – reminds me a bit of some of my family’s old Polish recipes!
Kimberly @ The Daring Gourmet says
Thanks, Martha! Yes, caraway seeds are something both cuisines have in common. Such a great spice, so underutilized!
Renee - Kudos Kitchen says
I’m so excited to make this recipe. I’ve never heard of zwiebelkuchen before but it sounds so delicious. Anything that’s sprinkled with caraway before baking is right up my alley. I made a pinterest board for German cuisine just so I’d be able to find and make this ASAP. Thanks so much for the incredible recipe!
Kimberly @ The Daring Gourmet says
That’s awesome, Renee! I’m excited about your new pinterest board and am seriously thrilled you’re going to be making this! Happy baking and let us know what you think!
Paula - bell'alimento says
Love a good savory pie! Looks delicious.
Kimberly @ The Daring Gourmet says
Thanks, Paula!
Megan {Country Cleaver} says
This is one savory pie I can get behind!! It looks scrumptious and ready for fall!
Kimberly @ The Daring Gourmet says
Thanks, Megan, you’d love this! It’s FULL of bacon and caramelized onions! What’s not to love??!
Dee Dee (My Midlife Kitchen) says
Ach! Meiner Opa war ein Schwaber! Er kommt aus Aichtal, nach Stuttgart Sud. Wir haven fur 3 Jahre im Deutschland gewonnen, und es war wunderbar. Ich muss dieses kuche gebacken!
(und ja, es tut mir leid. Meine Deutsch ist Kinder Deutsch.) :o)
Kimberly @ The Daring Gourmet says
Das ist fantastisch, Dee Dee! Und dein Deutsch ist echt gut :) Ganz bestimmt, Du musst dieses Zwiebelkuchen backen, es würde dein Opa sehr stolz machen! :)
Patricia @ Grab a Plate says
What great memories you have! I absolutely love this recipe and cannot wait to try it! I’ve tried a similar French-style recipe, but this German specialty of yours looks amazing! Happy Fall!
Kimberly @ The Daring Gourmet says
Thanks, Patricia! It’s superbly delish, I’ve never known anyone who’s tried it who didn’t like it. Happy cooking and Happy Fall! :)
The Food Hunter says
This is bringing me back to my time spent in Germany!
Kimberly @ The Daring Gourmet says
It’s a very quintessential German dish!
Danielle | The Creative Bite says
This looks strangely good! I wish my Oma would have made something like this when I lived in Germany, but I might just have to make it for myself because I LOVE onions.
Kimberly @ The Daring Gourmet says
It is sooooo good, Danielle! As long as you like bacon and onions you will LOVE this! :)
Amy @ Accidental Happy Baker says
Be still my heart, I think I’ve finally found a German recipe I could fall in love with. This sounds divine. I’ve dabbled with some German recipes in the past, but none of them have won me over…yet.
Kimberly @ The Daring Gourmet says
What???! :) Okay, Amy, if you haven’t fallen in love with any other German recipes yet you’ve been looking in the wrong places! :) Take a look at my German section by location on my recipes dropdown menu – pick any one of those and I’m pretty confident you’ll become a German food convert yet! ;)
Anonymous says
For instance, flammkuchen…omg it’s amazing. All of the variations are amazing actually.