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
Anonymous says
Super thanks
Eliza says
Hi Kimberly, any tips on how best to make the dough ohne a Electric mixer or food processor? As I have just moved to Germany and do not own either. I might also add that I have not baked with yeast until now either. Does the dough require much kneading?
Thanks
Kimberly @ The Daring Gourmet says
Hi Eliza, yes you can absolutely knead it by hand and 8-10 minutes should do the job. Alternatively you can also go the pie crust route (Mürbteig) which is equally good (I almost prefer it).
Andy says
We did the Zwiebelkuchen a day or two ago.it was very good, but not quite what I remembered from HD.
That had a greater proportion of onions, the tart was much thinner and darker, and fewer egg.
Your filling fell apart on the plate and was more like a cooked egg, onion and bacon salad, great for sandwiches but quite different in appearance and texture.
This is not a critisism, only an observation. Also, my idea of using pâté brisée wasn’t that great, as the crust didn’t turn as flakey: I suppose the longer baking time had an impact.
Any suggestions?
AP.
Kimberly @ The Daring Gourmet says
Hi Andy, yes, there are several variations of Zwiebelkuchen depending on the region and this is for Swabian Zwiebelkuchen. In any case, it should not have fallen apart nor have had the texture you described – those are all symptoms of over-baking.
Andh says
Es ist ganz unmöglich Deutsch zu schreiben auf meine Werkstation weil der sogenannte automatische Buchstabierungs-programm immermals Deutsche Wörten korrektiern muss.
We did your Zwiebelkuchen. The flavour was excellent! However, the texture was not what I remembered from HD. There, it was much thinner, with a flakier crust and a deep brown, caramelised onion filling. Your filling seemed to have the texture of an egg and onion salad, which literally fell apart on the plate.
Did we do something wrong, or are there different ways of doing it, depending on the town or village?
Still, it was very nice. But we’re going to tweak your recipe.
Vielen Dank!
Andy says
Tomorrow we’ll be doing your Zwiebelkuche. Because it’s next to impossible t get neuer Wein here in Canada, we’ll be having a Ruppertsberger Gewürtztraminger Hofstück Spätlese QmP 2015.
We’ll also do a Yotam Ottolenghi blueberry, almond and lemon cake from the New York Times, with a few modifications,such as cinnamon.
Kimberly @ The Daring Gourmet says
That sounds terrific, Andy, happy eating!
Andy says
We shall try a pâté brisée recipe by Alma Lach.
Andy says
Thank you so much for this recipe. I spent a couple of years in Heidelberg on the 1970s and remember having Zwiebelkuchen mit neuer Wein.
E and I will do it this weekend.
Kimberly @ The Daring Gourmet says
Autumn just isn’t the same without Zwiebelkuchen, Andy. Happy baking and I hope you enjoy it!
Ceia Hedges says
My recipe was from a Sunset Magazine over 50 years ago! It called for Hot Roll Mix for the dough (could make your own of course), 4 large yellow onions thinly sliced and sautéed in butter , 3 eggs, salt, caraway seeds and 2 cups sour cream. My brother especially loved it – and others. When I called it onion cake, many were skeptical! Good with spiced apple cider or dry white wine – my preference. Great appetizer and different.
Peter Hirschmanner says
Hi kimberly, i have a Hard time to find fresh yeast, can I use dry yeast, if yes, how much?
Danke schoen , I’m originally from Austria and my mom used to make zwiebelkuchen all the time, however she used to make a blech kuchen
Kimberly @ The Daring Gourmet says
Hi Peter, this recipe actually does use dry yeast – one packet of dry yeast is 2 1/4 teaspoons. I miss the fresh yeast I used to regularly use in Germany but yes, it’s nearly impossible to find in the U.S.
Kathy Pogeler says
I just returned from a River Cruise. We had Onion Cake/Pie at a bakery/cafe in Wertheim that was so amazing I came home searching for a recipe. Your’s sounds great, though thicker than what we had. I can’t wait to try it!
Kimberly @ The Daring Gourmet says
Hi Kathy, what a great experience! Yes, the thickness varies between different regions in Germany – this one is from the southern region of Swabia where it is a thick filling verses. Let us know what you think once you’ve tried it!
Judy says
I wish I had thought to look for this recipe online last year when I finally tried to make one.. I had a recipe that I had saved from my year in a Germany in 68-69. It was in German of course (which I can still read bit sometimes it is hard to figure out exactly which ingredient is meant), it was in metric measure, and I had to make it gluten – free. So, no challenge! Anyway it looked a little funny but tasted good.
Kimberly @ The Daring Gourmet says
Wonderful, Judy, thank you!
Kurt says
The Zwiebelkuchen was outstanding! I took it to work for a Fall Luncheon—everyone raved. I used my home made pie crust which was perfect. Fortunately for me and my wife, we have had a beautiful stretch of warm weather, so I was able to dice the onions outside! I love the “deep dish” version. Will definitely make this again.
Kimberly @ The Daring Gourmet says
Fantastic, Kurt, I’m so glad to hear that and really appreciate the feedback – thank you!
Kurt says
Thanks. I will let you now how it turns out.
Kurt says
I am so looking forward to trying the recipe. My German cousin once showed me a shortcut using crescent rolls as the dough. It was OK, but nothing like my Tante in Germany. I do not have a food processor — is it possible to knead the dough by hand as I do when I make Povatiza bread? If not, I will use my homemade pie crust–which is pretty darned good. I will let you know how it turns out.
Kimberly @ The Daring Gourmet says
Awesome, Kurt! You can absolutely knead it by hand. I think your homemade pie crust will be the perfect option though. Honestly, I’m a bit torn between yeast dough versus pie crust on this. I prefer the yeast dough if it’s the flat version of Zwiebelkuchen (also found in Swabia) but for this particular, thicker version in the springform, I *think* I almost prefer a pie crust. Either way though I think you’ll be very happy with this Zwiebelkuchen – enjoy!
Vanessa says
I’m excited to find this recipe! My significant other’s family is from Heilbron and we’ve visited several times. I’ve mastered Sauerbraten and Spaetzle so far, with help from his aunt in Germany. He mentioned his mother’s Zwiebelkuchen, so I want to try making it. Also your schnitzel recipe.
Kimberly @ The Daring Gourmet says
Thanks, Vanessa! You’ve tackled some great German dishes already and I’ve no doubt you’re going to love the Zwiebelkuchen and Spätzle. Happy cooking and Guten Appetit!