Zwiebelkuchen (German Onion Pie)

Common around Germany and the Alsace wherever wine is grown, this Onion Pie is a very welcome addition to any winter dinner. Enjoy warm, fresh from the oven, or days later with a glass of wine.

Servings: 6

Ingredients

The Dough
1
Packet instant dry yeast
1 Cup
Milk (lukewarm)
3 Cups
All Purpose Flour
2.5 Ounces
Butter
1
Egg
1⁄8 Teaspoon
Salt
1⁄8 Teaspoon
Sugar
The Topping
2 Pounds
Onion, peeled and sliced thinly
5 Ounces
Raw Bacon, Diced
2 Cups
Creme Fraîche
4
Eggs
1⁄8 Teaspoon
Pepper
1⁄8 Teaspoon
freshly grated Nutmeg

Preparation steps

  • 1
    Dissolve the yeast in the lukewarm milk with the sugar and a dash of the flour.
  • 2
    Stir, cover, and keep in a warm place for 10 minutes.
  • 3
    Add the rest of the dough ingredients, mix (by hand or stand mixer) until a ball forms.
  • 4
    Cover and keep in a warm place until the dough rises.
  • 5
    In the meantime preheat the oven to 425°F and sautee the onions with the bacon in a large skillet until translucent but not brown.
  • 6
    While sauteeing the onions mix the Eggs, Creme Fraîche, freshly grated Nutmeg, and pepper together with a whisk until smooth and well combined.
  • 7
    Roll the dough out and place into a roasting pan. Give it about a 1 inch "lip".
  • 8
    Add the onion and bacon mixture on top of the dough.
  • 9
    Pour the Creme Fraîche mixture over the onions and smooth out.
  • 10
    Bake for 30 to 40 minutes until dough is firm and top is golden brown.

Comments

Sanaa A'esha

I don't eat bacon, but i am definitely going to give this a try without it.