Prepare to embark on a culinary journey that will transport your taste buds straight to the cozy kitchens of Germany! Zwiebelkuchen, or German Onion Pie, is not just a recipe—it's a slice of comfort that combines the rich, caramelized sweetness of slow-cooked onions, crispy bacon, and a creamy custard, all nestled in a buttery, flaky crust. Whether you're a food enthusiast looking to explore traditional German cuisine or simply craving a hearty dish that promises to warm your soul, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup water
- 4 large onions, sliced
- 4 slices bacon, chopped
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon caraway seeds (optional)
Instructions
- Prepare the pie crust by mixing flour and softened butter in a large bowl until crumbly. Gradually add water and knead into a smooth dough. Wrap in plastic and refrigerate for 30 minutes to rest.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough and press into a 9-inch pie dish, creating an even bottom and sides. Crimp the edges decoratively.
- In a large skillet, cook chopped bacon over medium heat until crisp and golden. Remove bacon and set aside, leaving the bacon fat in the pan.
- In the same skillet, sauté sliced onions in the bacon fat over medium-low heat, stirring occasionally, until they become soft and caramelized, about 15-20 minutes.
- In a separate mixing bowl, whisk together eggs, sour cream, salt, pepper, and caraway seeds (if using) until smooth and well combined.
- Spread the caramelized onions evenly across the prepared pie crust. Sprinkle the crispy bacon pieces over the onions.
- Pour the egg and sour cream mixture carefully over the onions and bacon, ensuring even distribution.
- Bake in the preheated oven for 35-45 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let cool for 10-15 minutes before slicing. Serve warm as a main course or appetizer.
Tips
- Patience is key when caramelizing onions: Cook them slowly over medium-low heat to develop deep, rich flavor without burning.
- Use cold butter and water for the pie crust to ensure a flaky, tender texture.
- Let the dough rest in the refrigerator for at least 30 minutes to prevent shrinking during baking.
- For extra flavor, consider using a mix of different onion varieties like sweet Vidalia and yellow onions.
- The caraway seeds are optional but traditional—they add an authentic German touch to the pie.
- Check the pie's doneness by gently shaking the dish; the filling should be just set with a slight wobble in the center.
- Allow the pie to cool for 10-15 minutes before serving to help the filling set and make slicing easier.
- Serve warm as a main course or cut into smaller pieces for an impressive appetizer at your next gathering.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 27g
Saturated Fat: 15g
Cholesterol: 140mg
