Description
A traditional German dish, Zwiebelkuchen is a savory onion pie that combines a flaky crust with a rich, creamy filling of onions, bacon, and spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- 3–4 tbsp cold water
- 4 large onions (about 1 ½ lbs), thinly sliced
- 2 tbsp butter or lard
- 200 g (7 oz) bacon, diced (optional but traditional)
- 1 cup sour cream (or crème fraîche)
- ¾ cup heavy cream
- 2 large eggs
- 1 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground caraway seeds (traditional, optional)
- Fresh thyme leaves (for garnish)
Instructions
- Prepare the Crust: In a bowl, mix flour and salt. Cut in butter until crumbly. Add egg and water, mix until dough forms. Wrap and chill 30 minutes. Roll out and press into a greased tart or pie pan. Prick base with fork.
- Cook the Onions: In a large skillet, melt butter and sauté onions over medium-low heat for 20–25 minutes until soft and golden (not burnt). Add bacon (if using) and cook until lightly crisped. Let cool slightly.
- Make the Custard: In a bowl, whisk sour cream, heavy cream, eggs, flour, salt, pepper, and caraway. Stir in cooled onion-bacon mixture.
- Bake: Preheat oven to 375°F (190°C). Pour filling into prepared crust. Bake for 40–45 minutes, until golden and set in the center. Garnish with fresh thyme.
Notes
- For a quicker option, use a pre-made pie crust or shortcrust dough.
- Adjust the amount of bacon based on personal preference.
- Fresh thyme can be substituted with dried thyme if necessary.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Savory Pie
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg