German Zwiebelkuchen (Onion Pie)

German Zwiebelkuchen (Onion Pie)

44 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
Bill Whitford
Recipe by  Bill Whitford

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 to 12 servings

Directions

  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.

Share It

Reviews (44)

Rate This Recipe
Lucia de Wagner
69

Lucia de Wagner

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 cook the bacon, discard almost all the fat from the pan and sautee onions in there.

Amy
34

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, but 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
32

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 is 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

More Reviews

Similar Recipes

Vidalia Onion Pie
(58)

Vidalia Onion Pie

Cheese and Onion Pie
(17)

Cheese and Onion Pie

Tarte a L'oignon  (French Onion Pie)
(11)

Tarte a L'oignon (French Onion Pie)

Onion Meat Relish
(10)

Onion Meat Relish

Onion Tart
(9)

Onion Tart

German Tomato Pie
(5)

German Tomato Pie

Nutrition

Amount Per Serving (11 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Vidalia Onion Pie

>

next recipe:

Dad's Onion Pie