German Onion Pie (Zwiebelkuchen)

Savor the flavors of fall with this savory German Onion Pie, a delicious mix of
caramelized onions, bacon, and buttery crust.

Servings: 6

Author:

Prep Time
30 minutes

Cook Time
55 minutes

Pie

German

Onions

Instructions

1 For the dough, mix the yeast with the warm milk and allow it to sit for 5
minutes. In a large bowl, combine flour and salt, then add butter cubes. Pour in
the milk mixture and knead the dough for 6 minutes. Adjust by adding a bit more
flour or milk if necessary. Shape the dough into a ball, lightly grease the bowl
with oil, cover it with plastic wrap, and let it rise in a warm place until
doubled in size. For a quick rise, you can warm the oven slightly, turn it off,
and let the dough rest inside.
2 For the filling, cook the diced bacon until crispy. Add butter to the bacon,
then stir in the onions and reduce heat to allow them to caramelize slowly for
30-40 minutes, stirring occasionally. Once they turn golden brown, remove from
heat and cool slightly.
3 In a separate bowl, whisk together the sour cream, eggs, flour, salt, caraway
seeds, and freshly ground pepper. Stir the cooled onion and bacon mixture into
the creamy egg mix until fully combined.
4 If using pre-made pie crust, press it into a greased 9-inch springform pan,
leaving a slight overhang. For homemade dough, spread it across the bottom and
sides of the pan, leaving a small gap at the top. Pour the onion mixture into
the crust and sprinkle with extra caraway seeds.
5 Preheat your oven to 400°F and bake the pie for 55-60 minutes, or until the top
is lightly browned and the center is firm. Cool for 20 minutes before serving.
This pie can be enjoyed warm or cold! 🧅