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German Onion Pie (Zwiebelkuchen) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 84 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 0 minutes
  • Yield: 8 servings
  • Category: Savory Pie
  • Method: Baking
  • Cuisine: German

Description

German Onion Pie, or Zwiebelkuchen, is a savory traditional dish featuring a soft yeast dough base topped with caramelized onions, bacon, and a creamy egg mixture. This hearty pie bakes to golden perfection, offering a rich blend of textures and flavors that is perfect for festive occasions or cozy meals.

Ingredients

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
  • ⅔ 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

Egg Mixture

  • 2 large eggs
  • ⅓ cup heavy cream
  • 1 teaspoon caraway seeds (optional)

Toppings

  • 2 slices thick-cut bacon, diced
  • Additional butter for greasing the baking dish

Instructions

  1. Prepare the Dough: In a small bowl, combine the active-dry yeast and granulated sugar with a portion of the lukewarm milk. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix and Knead Dough: In a larger bowl, mix the remaining lukewarm milk with flour, butter, and salt. Add the yeast mixture and knead the dough thoroughly for about 5 minutes until smooth. Cover and place it in a warm area to rise until doubled in size, roughly 1 to 1 ½ hours. Prepare your baking dish by greasing it with butter.
  3. Prepare the Onions: Peel and slice the yellow onions into rings. Heat butter in a large skillet over medium heat and cook the onions until they are soft and translucent, about 10 minutes. Stir in 1 tablespoon of flour to bind, then season with salt to taste. Allow the onion mixture to cool.
  4. Make Egg Mixture: In a bowl, beat together the eggs and heavy cream until smooth. Add caraway seeds if using, to incorporate their distinctive flavor.
  5. Assemble the Pie: Press the risen dough evenly into the greased baking dish, extending it about 1 inch up the sides. Spread the cooled onion mixture over the dough evenly. Pour the egg and cream mixture on top of the onions. Scatter diced bacon evenly over the surface and sprinkle with additional caraway seeds if desired.
  6. Bake: Preheat the oven to 390°F (200°C). Place the pie in the center of the oven and bake for 35 to 45 minutes, until the filling is set and the crust turns golden brown.
  7. Cool and Serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. This resting time helps the filling to set properly for clean slices.

Notes

  • Using lukewarm milk is crucial for activating the yeast properly.
  • If you prefer a vegetarian version, omit the bacon from the topping.
  • Caraway seeds add authentic flavor but can be left out if unavailable or undesired.
  • The pie is best enjoyed warm or at room temperature.
  • For a thinner crust, use a larger baking pan than 9.5 inches.

Find it online: https://slsrecipes.com/german-onion-pie-zwiebelkuchen-recipe/