Zwiebelkuchen: German Onion Pie
- Total Time: 2 hours
- Yield: 6 1x
Description
This traditional German dish ranges in size and shape throughout the country, but the buttery caramelized onions and savory bacon filling is consistent.
Ingredients
For the dough:
- 1/2 cup plus 2 tbsp (150 ml) all-purpose flour
- 1/2 tsp salt
- 4 tbsp (60 ml) butter at room temperature and cut into small cubes
- A little less than 1 cup warm milk
- 1 tsp yeast
For the filling:
- 2 1/4 lbs (1 kg) yellow onions, finely diced
- 5 slices thick cut bacon, finely diced
- 1 1/2 cups (360 ml) full fat sour cream
- 4 large eggs
- 2 tbsp (30 ml) all-purpose flour
- 2 tsp salt
- 1 tsp 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 four 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 olive or vegetable 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).
- Preheat the oven to 400 F.
To make the Onion/Bacon Mixture:
- Fry up the bacon. When the bacon is done add the onions to it along with 2 tbsp of butter. Reduce the heat and let the onions slowly caramelize to a nice golden brown, about 20 minutes. Remove from heat and allow the mixture to cool.
To make the Filling:
- In a bowl, combine 1 1/2 cups full fat sour cream, 3 jumbo eggs (or 4 large), 2 tbsp all-purpose flour, 2 tsp salt, 1 tsp caraway seeds, and some freshly ground pepper. Add the onion/bacon mixture to it and thoroughly combine everything.
- 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 1/2 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) and put it in the oven.
- Place the Zwiebelkuchen on the middle shelf in the oven 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.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 390
If You Liked This Recipe, You’ll Love These
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- Vlaai: Dutch Pudding Streusel Pie
- Mini Strawberry-Rhubarb Galettes
Frequently Asked Questions
Why does the yeast dough keep pulling back when I try to spread it?
The recipe acknowledges this is normal behavior for yeast dough and gives a practical workaround: work quickly when pressing the dough across the bottom and up the sides of the springform pan, then immediately pour the onion filling on top — the weight of the filling holds the dough in place while it bakes.
How do I know when the onions are properly caramelized?
The recipe has you fry the bacon first, then add the 1 kg of diced onions to the bacon fat along with 2 tbsp of butter and cook on reduced heat for about 20 minutes until they turn a nice golden brown. Rushing this on high heat will brown the onions but won’t develop the same sweetness.
Should Zwiebelkuchen be served hot or at room temperature?
The recipe says it can be eaten lukewarm or cold — both are traditional. After baking for 55–60 minutes until the top is light brown and the center feels fairly firm, let it cool for at least 20 minutes before slicing. 
Definitely an error on the amount of flour needed. Please check and correct/update the recipe!!
I think you might have made an error with the flour/milk ratio. I tried this and needed at least 2 cups of flour to get a dough-like consistency. The other parts worked well, though!
Is the amount of flower for the crust correct–1/2 cup plus two tablespoons? Seems like too little to make any kind of dough.
I tried this today and think your dough recipe may be off. Was thinking seems like a lot of liquid to flour. It was a thick, pourable dough so I added about 3/4 to 1 cup more flour. The onion topping is superb ;-)