How to Make German Onion Pie | Zwiebelkuchen

The perfect dish for the cool weather of fall, this authentic German onion pie, or Zwiebelkuchen, is a family favorite. Growing up in Southern Germany, I remember my mom buying this warm onion pie, though I wasn’t particularly fond of it back then. Fast forward to today, and we can’t get enough of it!

Zwiebelkuchen is similar to a Quiche Lorraine or Flammkuchen (tarte flambée) and is a traditional dish you’ll find all over the German wine regions in the fall. It is a satisfying and savory cake, and perfect when paired with a glass of wine, either new wine or a dry white wine. Keep reading to find out how to make it!

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Make Ahead of Time?

Yes! You can absolutely prepare this German onion cake ahead of time. It’s great for making in advance and reheating just before serving. The flavors often deepen after a day in the fridge, making it even more delicious the next day.

How Long Does It Last?

Zwiebelkuchen can be stored in the refrigerator for up to 3-4 days. Be sure to keep it tightly wrapped or in an airtight container. When ready to eat, reheat in the oven at a low temperature until warm.

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• Stainless Steel Baking Pan
• Cast-Iron Skillet
• Mandolin Slicer

How to Make This Savory Pie

Make the Crust

Here’s a simple pizza crust recipe if you don’t have another crust already:

Dough ingredients:

• 1 tsp instant yeast
• 1 cup warm water (110°F/45°C)
• 2½ cups all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt

Instructions:

1. Mix all the ingredients and knead until a smooth dough forms. Keep kneading for another 5 minutes.
2. Transfer to a lightly greased bowl, cover, and let the dough rise in a warm place for at least 1 hour.
3. You can also tightly wrap this pie dough in plastic wrap, refrigerate it overnight, and use it the next day.

Make the Onion Filling

1. Cut the bacon into small pieces. For more noticeable bacon flavor, keep the pieces larger.
2. Peel and thinly slice the onions. Thin slices cook faster and give a better texture.
3. Over medium heat, sauté the bacon in a skillet until crisp, then add the sliced onions. NOTE: Sometimes, I remove the bacon pieces from the skillet and transfer them to a paper towel-lined plate. I keep the bacon fat in the skillet to saute the onions. Stir frequently and cook over low heat until soft and translucent (without caramelizing). Let cool slightly.
4. In a large bowl, whisk together the eggs, the sour cream, Dijon mustard, salt, caraway seeds, and freshly ground pepper.
5. Stir the onion mixture into the egg mixture and add the bacon if you have kept it separate.
6. Preheat the oven to 375°F. With a rolling pin, roll out the dough to the shape of your baking dish. Press the rolled-out dough into a greased rectangular baking dish. NOTE: You can also line your baking dish with parchment paper. 
7. Spread the onion-sour cream mixture evenly over the dough.
8. Bake the Zwiebelkuchen in the hot oven for 40-55 minutes, or until golden brown and set. Serve warm.

Let me know all your comments and questions below!