Zwiebelkuchen (German Onion Pie)
This post may contain affiliate links. See my disclosure policy.
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!
Zwiebelkuchen Recipe
Let’s get started!
Use good quality bacon with a nice, smoky flavor for best results. 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 crust in a 9 to 10 inch springform (see recipe card below for instructions for preparing the crust). A springform is critical as you will need to release the pie from it. In the pictures I’m using the Cuisinart Chef’s Classic Non-Stick Springform. Another good option is Fat Daddio’s aluminium 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
- German Potato Dumplings
- Bread Dumplings
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Zwiebelkuchen (German Onion Pie)
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 and sugar 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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.
That sounds terrific, Andy, happy eating!
We shall try a pâté brisée recipe by Alma Lach.
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.
Autumn just isn’t the same without Zwiebelkuchen, Andy. Happy baking and I hope you enjoy it!
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.
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
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.
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!
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!
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.
Wonderful, Judy, thank you!
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.
Fantastic, Kurt, I’m so glad to hear that and really appreciate the feedback – thank you!