“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!” - by Bill Whitford
Ingredients
Adjust Servings
Original recipe yields 10 to 12 servings
Directions
- 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.
- 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.
- 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.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Nutrition
Amount Per Serving (11 total)
- Calories
- 441 cal
- 22%
- Fat
- 26.4 g
- 41%
- Carbs
- 43.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"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, can´t beat that flavor. I cook th..." See moree bacon, discard almost all the fat from the pan and sautee onions in there. "
Amy
"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 crusts, b..." See moreut use a very shallow pie pan (similar to a creme brulee dish). It tastes better in a shallow dish with more crust rather than a deep dish quiche style crust. The taste was perfect."
HPlacanico
"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 (wich i..." See mores sparkly and sweet) it is a seasonal dish so when you serve this... add a light sweet wine and a cheese platter with some rustic bread"
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