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
Sherry Hill says
Hi! I made mine gluten free and used 1:1 flour and had to add more milk to mine, probably 3/4 cup or more rather than 1/4 cup. GF needs to be more of a wet dough. It baked beautifully and am waiting for it to cool to taste. So excited! In 1987 we visited Germany and a neighbor of my brother brought this over for us to try. I LOVED it. The closest way I can describe it is an onion ring taste with bacon….in a pie/cake. The German neighbor called it a cake. Just cut it…and FABULOUS is all I can say. Thanks for sharing the recipe!
Kimberly @ The Daring Gourmet says
Hi Sherry! That’s a great description and I’m with you all the way: Zwiebelkuchen is one of my all-time favorite baked goods! Thanks for the info on your GF crust version. Hope you enjoyed this as much as you did in Germany!
Alisha says
I’m incredibly torn between using pie crust or yeast dough. So many different recipes from different regions. I’ve never eaten it, so I don’t have preference. What’s best? ????
Kimberly @ The Daring Gourmet says
Hi Alisha, they’re both great. I’ve made it many times with both types of crust and I’m not even sure I have a strong preference. I love the flavor of yeast dough but I also like the flaky texture of the pie crust. When I’ve been in a hurry and didn’t have time to make yeast dough or homemade pie crust I’ve even used store-bought pie crust and still loved the results. Either way you choose you can’t go wrong :)
anna says
Just a little bit erstaunt that no one has mentioned Federweißer yet.
A typical early (not yet) wine to go with Zwiebelkuchen. :)
Kimberly @ The Daring Gourmet says
Hi Anna, I do mention it in the very beginning, second paragraph. Yes, it’s a grape must and is the traditional accompaniment for Zwiebelkuchen.
thelma belda says
kimberly iam fr the Philippines & have lived 3yrs Hamburg 35yrs ago. a german lady friend from Stuttgart introduced me to Zwiebelkuchen. I forgot all about it until now, felt much nostalgia for Germany [a second home to me]. I will make this with much love! thank you, gruess Got :]
Kimberly @ The Daring Gourmet says
Grüss Gott, Thelma! :) I lived in Hamburg very briefly myself. But my heart will always be in Baden-Württemberg and Bavaria – the regions of the best food and the prettiest landscapes :) I’m so happy you’ve been reintroduced to Zwiebelkuchen after such a long time apart. Happy baking and please let us know what you think!
T G says
Made this over the past weekend and everybody loved it! Instructions were easy to follow.
Danke für einen lecker Kuchen Kimberly
Kimberly @ The Daring Gourmet says
Wunderbar, TG! This is one of my all-time favorites, so glad you enjoyed it, thank you!
Jessica (Savory Experiments) says
I’ve never had a German Onion Pie, but after seeing this, I surely want to try!
Kimberly @ The Daring Gourmet says
Jessica, you’ll be happy you did, I promise!
Krayl @ An Appealing Plan says
this looks fantastic! I love quiche and seems like an amazing recipe! A must try!
Kimberly @ The Daring Gourmet says
Thanks, Krayl!
Steph @ Steph in Thyme says
I love anything savory, this is my kind of pie!
Kimberly @ The Daring Gourmet says
Kinda like a quiche on steroids, Steph, it’s so good!
Kim Beaulieu says
This is just absolutely amazing, it looks so inviting. I just want to reach through the screen and grab a slice.
Kimberly @ The Daring Gourmet says
I wish you could grab a slice, Kim, you’d love it!
Jerry alvarez Mom,s short cut. says
Ive made this using frozen bread dogh and put it on a sheet pan we also pour our caraway seeds in the batter stir it then pour on the dough a spread it then bake.
Kimberly @ The Daring Gourmet says
Hi Jerry, thanks for sharing. Yes that’s called “Blechkuchen” style which is also popular throughout different regions of Germany.
Nancy P.@thebittersideofsweet says
I love foods from different cultures! This pie sound fabulous!
Kimberly @ The Daring Gourmet says
Nancy, I couldn’t live if I had to just stick with one kind of cuisine!
Colleen (Souffle Bombay) says
I am so excited about this recipe!! My son (whose 14th bday is today) is taking his first year of German, he LOVES it! And his teacher (she just won best middle school German Teacher in the US AND met with the president of Germany when he was just here). To prep him for his 3 week trip to Germany I will totally make this pie! I will also make it when we host our exchange student for 3 weeks! Thank you!!!
Kimberly @ The Daring Gourmet says
Awesome, such perfect timing, Colleen! That terrific how excited your son is about German and Germany. I think your whole family is going to love this Zwiebelkuchen! :)
Katerina @ Diethood says
LOVING the photos! Such a gorgeous spot! I’ve had this pie before and it was one of the best comfort foods of ever.
Kimberly @ The Daring Gourmet says
It really is, Katerina, I’m glad you’ve had the chance to try it!
Angie | Big Bear's Wife says
I went to the Black Forest once when I was in highschool, we were traveling through Germany and stopped at a store in the Black Forest that made wooden cuckoo clocks. I love it! But onto this pie! My dad would go crazy over this! IT’s beautiful.
Kimberly @ The Daring Gourmet says
Angie, yes, the cuckoo clock store! That was the town of Triberg, not far from where I grew up. It’s such a picturesque little town with cute shops, great bakeries and restaurants, and scenic hikes and sights. Every time I went into that cuckoo clock shop I left wishing I could take them all with me!
Nutmeg Nanny says
Oh. My. Goodness! This onion pie is beyond delicious looking. It would be perfect on a cold fall day.
Kimberly @ The Daring Gourmet says
Thanks, Nutmeg Nanny, it really IS perfect for the Fall!
Michelle @ The Complete Savorist says
I must make this. It is something I know I will most certainly love.
Kimberly @ The Daring Gourmet says
Michelle, I am certain you will as well! Happy baking! :)