Zwiebelkuchen

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Servings: 8 Difficulty: Beginner
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A savory German onion tart with a tender yeast crust, caramelized onions, crisp bacon, and a rich sour cream topping.
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Zwiebelkuchen is a beloved German savory pie that balances sweet, caramelized onions with salty, crispy bacon and a tangy sour cream topping. The soft, slightly chewy yeast dough provides the perfect base for this hearty dish. It&# 226;€™s not a dessert but a substantial main or side that shines at potlucks, Sunday dinners, or casual gatherings. The key to great Zwiebelkuchen is patience when cooking the onions until they are deeply golden and sweet, not just soft. The sour cream and egg yolk mixture sets into a creamy, custard-like layer that binds everything together. Serve warm for the best texture and flavor.

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Zwiebelkuchen

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Servings: 8 Calories: 1864.6

Description

Zwiebelkuchen is a beloved German savory pie that balances sweet, caramelized onions with salty, crispy bacon and a tangy sour cream topping. The soft, slightly chewy yeast dough provides the perfect base for this hearty dish. It’s not a dessert but a substantial main or side that shines at potlucks, Sunday dinners, or casual gatherings. The key to great Zwiebelkuchen is patience when cooking the onions until they are deeply golden and sweet, not just soft. The sour cream and egg yolk mixture sets into a creamy, custard-like layer that binds everything together. Serve warm for the best texture and flavor.

Ingredients

Directions

  1. Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
  2. Mix 1/2 cup flour and 1 1/2 teaspoons salt into the yeast mixture.
  3. Blend in shortening and beat for 2 minutes.
  4. Add remaining flour gradually to form a soft dough.
  5. Knead dough on a floured surface until smooth and elastic, about 5 minutes.
  6. Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
  7. Preheat oven to 400°F (200°C).
  8. Pat risen dough into a lightly greased 12-inch pizza pan, pressing up edges to form a rim.
  9. Fry bacon in a skillet until crisp; remove and drain on paper towels.
  10. Cook sliced onions in the remaining bacon grease over low heat until tender and golden, about 15-20 minutes.
  11. Spread cooked onions evenly over the dough, then sprinkle with bacon, cumin, 1/2 teaspoon salt, and pepper.
  12. Bake at 400°F (204°C) for 20 minutes.
  13. Whisk egg yolk and sour cream together until smooth.
  14. Pour sour cream mixture over the onions and bacon.
  15. Bake for 10 to 15 minutes longer, until the topping is set and lightly golden.
  16. Let cool slightly before slicing and serving warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1864.6kcal
% Daily Value *
Total Fat 88.3g136%
Saturated Fat 32.0g160%
Cholesterol 370.8mg124%
Sodium 12497.2mg521%
Total Carbohydrate 180.7g61%
Dietary Fiber 13.5g54%
Sugars 9.1g
Protein 85.6g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat slices in a 350°F oven for 10 minutes to restore crispness.

Substitutions: You can use butter instead of shortening in the dough for a richer flavor. Smoked sausage can be added or substituted for bacon.

Tips: Ensure onions are cooked slowly to develop sweetness without browning too quickly. Do not skip the resting time for the dough rise, as it ensures a tender crust.

Variations: Add a handful of fresh parsley or chives after baking for a fresh herbaceous note. Some regional variations include grated cheese in the topping.

Keywords: zwiebelkuchen, onion pie, german tart, yeast dough, caramelized onions, bacon, sour cream, cumin, savory pastry, potluck dish, german cuisine, onion tart, yeast crust, comfort food, baked onion, traditional german, egg yolk, savory pie, onion lover
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