German Zwiebelkuchen (Onion Pie)

German Zwiebelkuchen (Onion Pie)

47

"Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!"

Ingredients

2 h {{adjustedServings}} servings 441 cals
Serving size has been adjusted!

Original recipe yields 11 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
  2. Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
  3. Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
  4. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

47
  1. 63 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Made this for Opa B-day, huge hit. Instead of the caraway seeds used nutmeg (what germans use in almost everything, for them is like pepper for us) and yellow onion, canĀ“t beat that flavor. I c...

Excellent. I would only change a couple of minor details. Cut the recipe down to at 1/3 or 1/2 the size. The entire recipie filled 3 standard frozen pie crusts for me. You can use frozen pie cru...

this is very close to the Zwiebelkuchen my grandma used to make an easy yeast dough would be more authentic in germany you can buy this in every bakery where it is served with very young wine (...