Authentic German Onion Pie (Zwiebelkuchen) Recipe
This Authentic German Onion Pie, known as Zwiebelkuchen, is a savory tart featuring a buttery, flaky crust filled with caramelized onions, smoky bacon, and a rich sour cream custard. Perfect as a hearty appetizer or main dish, this traditional recipe showcases classic German flavors with a creamy, comforting texture and a hint of fragrant caraway seeds.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Crust
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- 3–4 tbsp cold water
For the Filling
- 4 large onions (about 1½ 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)
For Garnish
- Fresh thyme leaves
Instructions
- Prepare the Crust: In a bowl, combine the all-purpose flour and salt. Cut in the cold, cubed unsalted butter until the mixture becomes crumbly. Add in the egg and 3 to 4 tablespoons of cold water and mix until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Once chilled, roll out the dough and press it evenly into a greased tart or pie pan. Prick the base several times with a fork to prevent puffing during baking.
- Cook the Onions: In a large skillet, melt butter or lard over medium-low heat. Add the thinly sliced onions and cook gently for 20 to 25 minutes, stirring occasionally, until the onions are soft and golden but not burnt. If using, add diced bacon and cook until it is lightly crisped. Remove from heat and allow the mixture to cool slightly before using.
- Make the Custard: In a mixing bowl, whisk together sour cream, heavy cream, eggs, flour, salt, black pepper, and ground caraway seeds if using, until smooth. Stir in the cooled onion and bacon mixture, ensuring even distribution of ingredients.
- Bake: Preheat your oven to 375°F (190°C). Pour the prepared filling into the chilled crust, spreading it evenly. Bake the onion pie for 40 to 45 minutes, until the custard is set in the center, and the top is beautifully golden. Remove from the oven and garnish with fresh thyme leaves before serving.
Notes
- For a vegetarian version, omit the bacon and consider adding smoked paprika for a smoky flavor.
- Caraway seeds add a traditional aroma and flavor but can be omitted if unavailable.
- The crust can be made ahead and refrigerated to save time.
- Serve warm or at room temperature, excellent alongside a fresh green salad or wine.
Keywords: Zwiebelkuchen, German onion pie, savory tart, caramelized onions, bacon pie, sour cream custard pie, traditional German recipe