German Onion Pie (Zwiebelkuchen)
German onion pie (called Zwiebelkuchen in Germany) is what I need to make at least once every fall! I have perfected this popular onion cake recipe over the last 7 years for you, so you don't have to think twice about making it.Follow my easy steps to make a simple yeast dough, then add in the addictive onion filling made with cream and eggs. Top your onion pie with smoky bacon before baking.In Germany, we eat it as a main course with a side salad and a glass of Federweisser (a young German wine). In America, I love making it for any occasion (but also Thanksgiving) and love it with a glass of good Riesling.
Servings: 8 servings
Calories: 352kcal
Equipment
- Quiche Pan This one (as shown in pictures) is so pretty!
Ingredients
Zwiebelkuchen Filling
- 250 grams all-purpose flour
- 55 grams butter
- 4 grams active-dry yeast half a little pouch
- 1 teaspoon salt
- 1 teaspoon sugar
- 155 milliliters milk lukewarm
Zwiebelkuchen Filling
- 500 grams yellow onions about 4 medium-sized onions
- 55 grams butter to cook the onion in, plus some more for greasing the pan
- 1 Tablespoon all-purpose flour
- 2 large eggs
- 100 milliliters heavy cream
- 2 slices bacon I use thick-cut bacon and cut into little strips or cubes
- 1 teaspoon caraway seeds optional. I do not use them, but my Oma Sieghilde added some (see notes below)
Instructions
- Dissolve the dried yeast and sugar in some of the luke warm milk and allow to sit until bubbly, about 5 minutes.1 teaspoon sugar, 155 milliliters milk, 4 grams active-dry yeast
- Add the remaining dough ingredients and knead for 5 minutes. Cover the bowl and allow the dough to rise in a warm spot until doubled in size, 1 to 1 ½ hours.In the meantime, rub your baking dish with soft butter.250 grams all-purpose flour, 55 grams butter, 1 teaspoon salt
- While the dough rises, trim and peel the onions and cut them up into rings or half rings.500 grams yellow onions
- Over medium heat and in a large skillet, cook the onion with the butter until they are clear and soft. You don't want to brown them. This can take 10 minutes or longer. Add the flour and let the mixture cool down. Season with a good amount of salt.55 grams butter, 1 Tablespoon all-purpose flour
- Whisk together the eggs and cream. Add caraway if desired (you can also sprinkle it on top instead).2 large eggs, 100 milliliters heavy cream, 1 teaspoon caraway seeds
- Press down the dough evenly in the baking pan using your hands and fingers, going up about one inch or two centimeters on the sides. No tools needed!Note: My quiche pan has a 9.5-inch diameter, but if yours is larger, your Zwiebelkuchen just won't be quite as tall.
- Add the cooked onions to the baking dish and top with the egg-cream mixture. Sprinkle the caraway seed on top (or add to the filling). Evenly distribute the cut-up bacon on top.2 slices bacon
- Bake on the middle rack at 390° F (200° C) for 35 to 45 minutes. Gentle wiggle your baking dish. The middle should not shake when it's fully baked and the crust should be nice and golden in color.
- Allow cooling for at least 10 minutes before serving. Serve warm with Federweißer (a young German wine) or some good Riesling and a green salad on the side. Guten Appetit!
Video
Notes
Drink pairing for onion pie
Onion pie is traditionally served with Federweisser, which is a young, sweet wine that can usually be picked up seasonally from local wineries in Germany.
Other wine pairings that would work really well are young Rieslings. A semi-dry or dry Riesling would be lovely, which is my favorite!
Should I add caraway to Zwiebelkuchen?
My Oma Sieghilde used to add some whole caraway seed (one teaspoon or so) on top or into the filling of the onion pie to help with digestion.
I am not a big fan of caraway, but you can add some if you would like.
It would also be pretty to brush the edges of the crust with egg wash before baking and to top those with caraway.
Nutrition
Calories: 352kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 481mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg