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Zwiebelkuchen (Onion Pie)

Zwiebelkuchen (Onion Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 233
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
  • Active Dry Yeast
  • Sugar
  • Salt
  • Unbleached Flour
  • Shortening
  • Water (120 to 130 Degrees F)
  • Bacon, cut up
  • Onions, sliced
  • Cumin
  • Salt
  • Pepper, as desired
  • Egg Yolk
  • Sour Cream
Directions
  1. 1
    Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
  2. 2
    Mix 1/2 cup flour and 1 1/2 teaspoons salt into the yeast mixture.
  3. 3
    Blend in shortening and beat for 2 minutes.
  4. 4
    Add remaining flour gradually to form a soft dough.
  5. 5
    Knead dough on a floured surface until smooth and elastic, about 5 minutes.
  6. 6
    Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
  7. 7
    Preheat oven to 400°F (200°C).
  8. 8
    Pat risen dough into a lightly greased 12-inch pizza pan, pressing up edges to form a rim.
  9. 9
    Fry bacon in a skillet until crisp; remove and drain on paper towels.
  10. 10
    Cook sliced onions in the remaining bacon grease over low heat until tender and golden, about 15-20 minutes.
  11. 11
    Spread cooked onions evenly over the dough, then sprinkle with bacon, cumin, 1/2 teaspoon salt, and pepper.
  12. 12
    Bake at 400°F (204°C) for 20 minutes.
  13. 13
    Whisk egg yolk and sour cream together until smooth.
  14. 14
    Pour sour cream mixture over the onions and bacon.
  15. 15
    Bake for 10 to 15 minutes longer, until the topping is set and lightly golden.
  16. 16
    Let cool slightly before slicing and serving warm.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 233kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 4g20%
Cholesterol 46mg16%
Sodium 1562mg66%
Total Carbohydrate 23g8%
Dietary Fiber 1.7g7%
Sugars 1.1g
Protein 11g22%

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

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
Read it online: https://www.chefs-mate.com/recipe/zwiebelkuchen-onion-pie/