Description
German Onion Pie (Zwiebelkuchen) is a traditional savory pastry featuring a soft yeast dough base topped with caramelized onions, creamy egg custard, and crispy bacon. Baked to golden perfection, this rustic dish offers a harmonious blend of sweet, smoky, and mildly spiced flavors, making it an ideal comfort food or appetizer for gatherings.
Ingredients
Scale
Dough
- 1 ¾ cups all-purpose flour
- ¼ cup butter
- 1 packet active-dry yeast (about 4 grams)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- â…” cup lukewarm milk
Onion Filling
- 4 medium yellow onions (about 500 grams)
- ¼ cup butter (for cooking onions, plus additional for greasing)
- 1 tablespoon all-purpose flour
- Salt to taste
Custard & Topping
- 2 large eggs
- â…“ cup heavy cream
- 2 slices thick-cut bacon, diced
- 1 teaspoon caraway seeds (optional)
Instructions
- Prepare the Dough: In a small bowl, combine the active-dry yeast and granulated sugar with a portion of the lukewarm milk. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix and Knead the Dough: In a larger bowl, mix the remaining lukewarm milk with all-purpose flour, ¼ cup butter, and salt. Knead the dough thoroughly for about 5 minutes until it’s smooth and elastic. Cover the dough and allow it to rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size. Meanwhile, grease your baking dish with butter.
- Prepare the Onions: Peel and slice the yellow onions into rings. In a large skillet over medium heat, cook the onions in ¼ cup butter until they become soft and translucent, approximately 10 minutes. Stir in 1 tablespoon of flour to bind the mixture, then let it cool slightly. Season with salt to taste.
- Prepare the Custard Filling: In a bowl, beat together the eggs and heavy cream. If desired, stir in the caraway seeds for a traditional flavor note.
- Assemble the Pie: Press the risen dough evenly into the prepared greased baking dish, pushing it about one inch up the sides for a crust edge. Spread the cooked onion mixture evenly over the dough base. Pour the egg and cream mixture on top of the onions. Scatter the diced bacon pieces evenly over the surface. Optionally sprinkle additional caraway seeds on top.
- Bake the Pie: Place the pie in the middle rack of a preheated oven at 390°F (200°C). Bake for 35 to 45 minutes until the filling is set firmly in the center and the crust turns a rich golden brown color.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving. This waiting time helps the filling to set fully and enhances flavor.
Notes
- You can substitute the thick-cut bacon with smoked ham or pancetta for a different flavor variation.
- Caraway seeds are optional but add an authentic touch to the traditional recipe.
- The dough can be made the night before and refrigerated; allow it to come to room temperature before baking.
- For a vegetarian version, omit bacon and consider adding smoked cheese as a topping.
- Using lukewarm milk is crucial to activate the yeast properly without killing it.
- Ensure the onions are well cooked and slightly caramelized for the best flavor.
