German Onion Pie Zwiebelkuchen Recipe
Zwiebelkuchen is a savoury onion pie that in Germany is often eaten in autumn together with young wine. It tastes a bit like a cross between an onion tart and a very rich casserole on a shortcrust base. It’s a great dish for a lazy weekend when you want something you can cut into pieces and nibble on warm or cold.
Zwiebelkuchen is a typically autumnal onion pie that in Germany is often served with young wine during the first cooler evenings. The creamy, savoury onion filling on a buttery base tastes like a mix of tart, casserole and very comforting comfort food. It’s a dish that reheats and slices very well, so once baked it “works” for several meals.
Chef's tips
Sauté the onions over low heat until they are soft and sweet – if you rush and burn them, the pie will taste bitter. It’s worth lightly blind-baking the base before adding the filling so it doesn’t turn soggy and doughy. After baking, let the pie rest for at least 15–20 minutes so the onion filling firms up slightly and it’s easier to cut neat slices.
How to serve
It tastes best with a glass of young white wine or a light Riesling, but it also works well with homemade lemonade or lemon tea for a late brunch. Serve it with a simple salad with vinaigrette or a pickled cucumber salad to cut through the creaminess of the filling. It’s a great dish for a lazy Sunday lunch or a board-game evening when everyone can nibble on a slice at their own pace.
Ingredients
- wheat flour type 450–550 - 250 g
- butter cold, straight from the fridge - 125 g
- egg for the dough - 1 piece
- salt for the dough - 0.5 teaspoons
- water very cold - 2 tablespoons
- onion peeled, preferably regular yellow onions - 800 g
- smoked bacon in thin strips or cubes - 100 g
- vegetable oil for frying the onions - 1 tablespoon
- 18% fat sour cream for the onion mixture - 200 ml
- egg for the onion mixture - 2 pieces
- ground or whole caraway seeds traditional seasoning for Zwiebelkuchen - 1 teaspoon
- ground black pepper to taste - 0.5 teaspoons
- salt for seasoning the onion mixture
Preparation
- Start with the dough: put the flour and salt into a bowl, add the cold butter cut into cubes. Rub with your fingers or cut with a knife until you get fine crumbs resembling wet sand.
- Add the egg and 2 tablespoons of very cold water, quickly bring the dough together until the ingredients combine. Form a ball, flatten it into a disc, wrap in cling film and chill in the fridge for at least 30 minutes.
- Cut the onions into thin slices. Dice the bacon finely if it isn’t already cut.
- In a large frying pan, fry the bacon over medium heat for 3–4 minutes until some of the fat has rendered and the pieces are lightly browned. Add 1 tablespoon of oil and the onions.
- Fry the onions with the bacon over medium heat for 15–20 minutes, stirring often, until the onions are very soft and golden but not brown. If they start to catch, reduce the heat and add 1–2 tablespoons of water.
- Remove the pan from the heat and set the onions aside to cool to lukewarm. In a bowl, mix the sour cream, 2 eggs, caraway, pepper and a pinch of salt.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin or round tin about 28 cm in diameter with butter.
- Roll out the chilled dough on a lightly floured surface into a circle slightly larger than the tin. Transfer the dough to the tin, press it into the base and sides, and trim any excess. Prick the base in several places with a fork.
- Spread the onion filling on the base: pour the sour cream and egg mixture with spices into the cooled onions and bacon and mix thoroughly. Distribute evenly over the dough.
- Place the pie in the preheated oven and bake for 30–35 minutes, until the filling is set, slightly risen and lightly golden on top. The edges of the pastry should be golden.
- Remove the pie from the oven and leave to cool for 10–15 minutes so it firms up slightly and is easier to slice. Serve warm or at room temperature, cut into wedges.
Storage
Store the cooled pie in the fridge, covered, for up to 3 days. Reheat individual pieces in the oven or in a dry pan to keep the base crisp, or eat cold straight from the fridge.
