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!
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.
German 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 center of the pie is firm and the top is golden brown.
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 Dough:
- 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 Onion/Bacon Mixture:
- 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.
- To make the Filling:
- 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
David says
Great recipe, I’ve made it twice now. The first time I cooked the bacon 100% before adding the onions and by the time the onions cooked the bacon was somewhat burnt. The second time, I cooked the bacon about 90% before adding the onions and it made all the difference.
Kimberly @ The Daring Gourmet says
Thank you, David, I’m so glad you enjoyed it!
David says
❤👌
Shannon Ellis says
I just made this tonight for the first time ever. Had it one time Germany two years ago. It was absolutely perfect. Just how I remember. I can’t wait to share it with my family and friends for Oktoberfest. I really caramelized the onions until a rich color appeared and added more bacon. Rather decadent. Would go great with a beer. PROST!
Kimberly @ The Daring Gourmet says
I’m so glad, Shannon, thank you!!
Patricia King says
I’ve never attempted it before but can I freeze it in. I adore Zwiebelkuchen..
Kimberly @ The Daring Gourmet says
Hi Patricia, I’ve never tried it and am leery of the results as sour cream generally does not freeze well, it alters the texture. If you do decide to give it a try let us know how it goes!
Donna says
Hello! Making this for the first time. Can you make it a day before?
Kimberly @ The Daring Gourmet says
Yes you can, Donna. Happy baking! :)
Lara says
Delicious recipe, enjoyed by all our family! Thank you 😊
Kimberly @ The Daring Gourmet says
I’m so glad everyone enjoyed it, Lara, thank you!
JANPF says
My absolute favorite Gasthaus treat with a small salad and white wine while studying in Germany many, many, many (too many) years ago. Tried recreating and failed, but this is the one to use! Brought tears to my eyes…and NOT because of slicing onions. Memories do that. Thank you.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, JANPF, thank you! :)
David says
Friends and family think I have a secret to making this – – and I guess I do. I follow the directions! This is so yummers.
One question – do y’all drain off any grease after cooking the bacon? I’ve just made 2 tonight. One with a little less grease (I usually leave it in). Haven’t cut them yet. Any thoughts?
Kimberly @ The Daring Gourmet says
Wonderful, David, thanks so much!
Personally I leave it in – more flavor :)
Maggie says
I have made this recipe several times now since a friend sent it to me in October. The first time, I did not have a springform pan, so I used a 9 inch pie plate and reduced the filling to half. It was so yummy! Next time at my favorite thrift store, I found two sizes of springform pans. I passed the recipe to the ladies running the thrift store. Went home and made the complete recipe exactly as written, less the caraway seeds. Success! I find it is perfect for a quick lunch while doing major landscaping revisions around my house. Thank you so much for sharing this recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Maggie, I’m so glad you enjoyed it and appreciate the feedback, thank you! One of my springforms was a thrift store find as well :)
Karin from Tabuk says
Thanks for the recip.I will definitely try it. I was born in Germany by Heidelberg and live in KSA. LOVE KARIN
Kimberly @ The Daring Gourmet says
Wonderful, Karin, I hope you enjoy it!
Kris says
Made this for my visiting in-laws, who were lamenting the fact that they missed getting some on their last trip “home” to the Pfalz, as it was a few weeks early. I made exactly per your recipe (minus the kümmel), and they declared it perfect and authentic. It was my first time having it, and it was absolutely delicious! I’ve already passed on the recipe to some friends, despite the fact I only made this last night!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Kris, thanks so much!
Debbie says
I’ve searched and searched, and I don’t see kümmel in the recipe. Kimberly, did you take it out?
Kimberly @ The Daring Gourmet says
Hi Debbie, it’s in the list of ingredients – “caraway seeds”.
Frank says
I remember my grandmother making Zwiebelkuchen in a little town called Sparweisen. It was absolutely delicious! It’s one of my fondest memories. The biggest difference between her recipe and this recipe was her crust was more like what you get with a regular crust pizza.
Alisha says
this looks great! I had Zwiebelkuchen and Neuwein on a group trip to a vineyard while studying in Mannheim (I think we went to/near Speyer, but it’s been a while). I had a copy of the recipe, which was always an adventure converting the German and from metric to US, but it’s been mislaid over several moves. I’m really looking forward to trying this!
Kimberly @ The Daring Gourmet says
Thanks, Alisha, I hope you enjoy it – guten Appetit!
Moritz says
Approved! authentic and original! Just doubting about genuine swabian. It’s the way how it’s made also in Baden and the palatinate region. Up to her mood my Mom added a cup of finely chopped parsley or grated cheese. Best with “Federweißer”, if you happen to get one. :-))
best regards from Germany!
Kimberly @ The Daring Gourmet says
Thank you, Moritz, and greetings to Germany! Sure, there is quite a bit of culinary crossover between the Swabia/Baden/Palatinate regions of Southwest Germany.
Anthonette says
What is the best wine to serve with this recipe?
Sven-Olof says
MUST !! (In Germany called ‘Federweißer’, fermenting juice -> wine)
Anne Cleave says
I remember eating Zwiebelkuchen and drinking ‘new wine’ which was still slightly fermenting (petillant/slightly fizzy on the palate) in the market square in Heidelberg about 25 years ago. The onion cake was to die for and I still make it today, here on the Isle of Mull in Scotland!
Anonymous says
Vino verde!