German Onion Pie Recipe

Introduction

German onion pie, known as Zwiebelkuchen, is a savory delight featuring a crispy dough topped with caramelized onions and smoky bacon. This traditional recipe combines creamy custard with fresh herbs to create a comforting dish perfect for any season.

Ingredients

• 2 1/2 cups all-purpose flour (for the dough)
• 2 tbsp vegetable oil (for the dough)
• 3/4 cup warm water (for the dough)
• 1 tsp active dry yeast (for activating yeast)
• 1 tsp sugar (for sweetness)
• 1 tsp salt (for flavor)
• 6 large yellow onions (for the filling)
• 6 oz thick-cut bacon (for the filling)
• 1/2 cup sour cream (for the custard)
• 1/2 cup heavy cream (for the custard)
• 2 large eggs (for the custard)
• 1 tsp caraway seeds (for flavor)
• 1 tbsp fresh thyme (for flavor)
• Salt and pepper, to taste (to taste)
• Optional: crème fraîche (for topping)
• Optional: fresh chives (for topping)
• Optional: nutmeg (for added flavor)

Instructions

1. Step 1: Activate the yeast by dissolving 1 tsp active dry yeast and 1 tsp sugar in 3/4 cup warm water. Let it sit for 5 minutes until frothy.
2. Step 2: In a large bowl, combine 2 1/2 cups flour, 1 tsp salt, the yeast mixture, and 2 tbsp vegetable oil to form a dough.
3. Step 3: Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour until doubled in size.
4. Step 4: Cook 6 oz thick-cut bacon in a skillet over medium heat until crispy. Remove bacon and set aside, reserving the fat in the pan.
5. Step 5: Peel and thinly slice 6 large yellow onions. Add them to the bacon fat and cook over low heat for about 45 minutes, stirring occasionally, until onions are golden brown and caramelized.
6. Step 6: Preheat your oven to 375°F (190°C). Roll out the dough and place it in a greased pie dish, forming a crust with slightly raised edges.
7. Step 7: In a mixing bowl, whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 2 large eggs, 1 tsp caraway seeds, 1 tbsp fresh thyme, salt, pepper, and a pinch of nutmeg if using.
8. Step 8: Spread the caramelized onions evenly over the crust. Sprinkle the cooked bacon pieces on top, then pour the cream and egg mixture over everything.
9. Step 9: Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly browned.
10. Step 10: Let the pie cool slightly. Serve warm with optional crème fraîche and fresh chives for garnish.

Tips & Variations

• For a vegetarian version, omit the bacon and increase the caramelized onions or add sautéed mushrooms.
• Use fresh herbs like rosemary or parsley if you don’t have thyme on hand.
• Add a touch of smoked paprika to the custard for extra depth of flavor.
• For an easier crust, you can use store-bought pizza dough or puff pastry instead of making your own.

Storage

Store leftover onion pie covered in the refrigerator for up to 3 days. Reheat slices gently in the oven or a toaster oven to maintain crispness. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough a day ahead and keep it covered in the refrigerator. Let it come to room temperature before rolling out.

What can I serve with German onion pie?

This pie pairs wonderfully with a simple green salad or a bowl of hearty soup. A crisp white wine or light beer also complements the flavors nicely.

German Onion Pie Recipe

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★★★★★

4.9 from 77 reviews

Traditional German onion pie featuring a crispy yeast dough base topped with a savory filling of caramelized onions, thick-cut bacon, and a creamy custard infused with caraway seeds and fresh thyme. This hearty, comforting dish is perfect as a main or side for any meal.

• Author: Grace
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x
• Category: Pie
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 2 1/2 cups All-purpose flour
• 2 tbsp Vegetable oil
• 3/4 cup Warm water
• 1 tsp Active dry yeast
• 1 tsp Sugar
• 1 tsp Salt

Filling

• 6 large Yellow onions
• 6 oz Thick-cut bacon

Custard

• 1/2 cup Sour cream
• 1/2 cup Heavy cream
• 2 large Eggs
• 1 tsp Caraway seeds
• 1 tbsp Fresh thyme
• Salt and pepper to taste

Optional toppings

• Crème fraîche
• Fresh chives
• Nutmeg

Instructions

1. Activate Yeast: Dissolve 1 tsp of active dry yeast and 1 tsp of sugar in 3/4 cup of warm water. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix Dough: In a large bowl, combine 2 1/2 cups of all-purpose flour and 1 tsp of salt. Add the yeast mixture and 2 tbsp of vegetable oil. Stir to form a shaggy dough.
3. Knead Dough: Turn the dough onto a floured surface and knead vigorously for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
4. Cook Bacon: Slice 6 oz of thick-cut bacon and cook it in a skillet over medium heat until crispy. Remove the bacon pieces and set aside, keeping the bacon fat in the skillet.
5. Caramelize Onions: Thinly slice 6 large yellow onions. Add the onions to the skillet with the reserved bacon fat and cook over low to medium heat for 45 minutes, stirring occasionally, until they are golden brown and caramelized.
6. Prepare Custard: In a bowl, whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 2 large eggs, 1 tsp caraway seeds, 1 tbsp fresh thyme, and salt and pepper to taste. If desired, add a pinch of nutmeg for extra flavor.
7. Assemble Pie: Preheat the oven to 400°F (200°C). Roll out the dough to fit a pie or tart pan. Spread the caramelized onions evenly over the dough, sprinkle the crispy bacon on top, and pour the custard mixture over the filling.
8. Bake: Bake in the preheated oven for 30 to 40 minutes until the custard is set and the crust is golden brown.
9. Serve: Let the pie cool slightly. Serve warm topped with optional crème fraîche and freshly chopped chives.

Notes

• Using thick-cut bacon adds a smoky, rich flavor to the filling.
• Caramelizing the onions slowly is key to developing the deep, sweet flavor characteristic of this pie.
• If you prefer, substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
• Letting the dough rest and rise properly ensures a light, flaky crust.
• This pie pairs wonderfully with a light green salad or German-style potato salad.

Keywords: German onion pie, Zwiebelkuchen, caramelized onions, bacon pie, German cuisine, savory pie