Description
Zwiebelkuchen is a savory German onion pie that’s perfect for autumn. With its buttery crust, creamy onion filling, smoky bacon, and hint of caraway, it’s a dish that brings people together, whether for a cozy dinner or a festive celebration.
Ingredients
For the Dough (Yeasted or Pie Crust):
- 1 packet active dry yeast
- 1 teaspoon sugar
- ¾ cup warm milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons butter (softened)
For the Filling:
- 6 large yellow onions (or Vidalia for sweetness)
- 6 slices smoked bacon (Speck)
- 2 tablespoons butter
- 2 large eggs
- 1 cup heavy cream (or crème fraîche)
- 1 teaspoon caraway seeds
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon pepper
Optional Toppings:
- Extra caraway seeds
- Extra bacon (optional)
Instructions
-
Prepare the Dough:
- In a bowl, mix yeast, sugar, and warm milk. Let sit for 5 minutes to activate the yeast.
- Add flour, salt, and softened butter to the yeast mixture. Stir to combine and knead into a smooth dough.
- Let the dough rise for 1 hour or until it has doubled in size.
-
Cook the Bacon and Onions:
- Dice the bacon and cook in a skillet over medium heat until crispy, about 5 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté the onions over medium-low heat until they soften and caramelize, about 20 minutes. Set aside to cool.
-
Make the Filling:
- In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
- Stir in the cooked onions and bacon into the egg mixture.
-
Assemble and Bake:
- Preheat oven to 375°F (190°C).
- Roll out the dough and fit it into a greased pie or tart pan.
- Pour the onion and bacon filling over the crust. Sprinkle with caraway seeds.
- Bake for 35-40 minutes or until the top is golden brown and the filling has set.
-
Serve:
- Let the pie rest for 5-10 minutes before slicing.
- Serve warm with a glass of Federweißer wine, German Riesling, or a cold lager.
Notes
- For a flakier crust, use a buttery pie crust instead of yeasted dough.
- Caramelize the onions slowly to bring out their natural sweetness.
- Substitute bacon with sautéed mushrooms or caramelized shallots for a vegetarian version.
- Allow the pie to rest for 5-10 minutes after baking to let the filling set.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Savory Pie, Comfort Food
- Method: Baking
- Cuisine: German, European