German Onion Pie (Zwiebelkuchen) - Dirndl Kitchen

    German Onion Pie (Zwiebelkuchen)

    Serves 8
    30 mins prep
    45 mins cook
    90 mins Resting Time
    165 mins total

    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.

    2 servings

    Zwiebelkuchen Filling

    Zwiebelkuchen Filling

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    1. Dissolve the dried yeast and sugar in some of the luke warm milk and allow to sit until bubbly, about 5 minutes.
      ⅕ 1 granulated sugar
      ⅖ 155 milk
      ⅕ 3 active-dry yeast
    2. 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.
      ⅔ 250 all-purpose flour
      ⅕ 55 butter
      ⅕ 1 salt
    3. While the dough rises, trim and peel the onions and cut them up into rings or half rings.
      1 ¼ 500 yellow onions
    4. 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.
      ⅕ 55 butter
      ⅕ 1 all-purpose flour
    5. Whisk together the eggs and cream. Add caraway if desired (you can also sprinkle it on top instead).
      ⅕ 2 eggs
      ¼ 100 heavy cream
      ⅕ 1 caraway seeds
    6. 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.
    7. 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.
      ⅕ 2 bacon
    8. 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.
    9. 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!

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