Description
German Onion Pie, known as Zwiebelkuchen, is a savory tart featuring a tender yeast dough base topped with caramelized onions, a creamy egg mixture, and crispy bacon, finished with aromatic caraway seeds. This traditional dish offers a delightful combination of flavors and textures, perfect for sharing as a hearty appetizer or main course.
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
Egg Mixture & Toppings
- 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 yeast and sugar with a small amount of the lukewarm milk. Let it sit until frothy, about 5 minutes, to activate the yeast.
- Mix and Knead Dough: In a mixing bowl, combine the remaining lukewarm milk with flour, butter, and salt. Knead the mixture for 5 minutes until a smooth dough forms. Cover and let it rise in a warm place until doubled in size, approximately 1 to 1 ½ hours. Grease the baking dish with butter to prepare for the dough.
- Cook Onions: Peel and slice the onions into rings. In a large skillet over medium heat, cook the onions in butter until they become soft and translucent, about 10 minutes. Stir in the flour and cook briefly. Remove from heat and allow to cool slightly. Season with salt to taste.
- Prepare Egg Mixture: Beat the eggs and heavy cream together in a bowl. If using, stir in the caraway seeds now for added flavor.
- Assemble the Pie: Press the risen dough evenly into the greased baking dish, extending it about 1 inch up the sides. This helps contain the filling and creates a nice crust edge.
- Add Filling: Spread the cooked onion mixture evenly over the dough. Pour the egg and cream mixture on top. Scatter the diced bacon over the surface, and sprinkle additional caraway seeds if desired for extra aroma and taste.
- Bake: Place the assembled pie in the middle rack of the oven preheated to 390°F (200°C). Bake for 35 to 45 minutes until the center is set and the crust is golden brown and crisp.
- Cool and Serve: Allow the pie to cool for at least 10 minutes to set properly before slicing and serving. This resting period enhances flavor and texture.
Notes
- Using a larger baking pan will yield a thinner pie, while a smaller pan will produce a thicker, more filling pie.
- Caraway seeds are optional but add a traditional touch to the flavor profile.
- Ensure the milk is lukewarm (not hot) to properly activate the yeast without killing it.
- This pie pairs exceptionally well with a light green salad or a glass of Riesling wine.
- Leftovers can be refrigerated and reheated gently for a delicious next-day meal.
