Jonas M Luster15 FollowersPublished

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.

6 Servings
The Dough
Instant dry yeast Packet 1
Milk, lukewarm 1 Cup
All Purpose Flour 3 Cups
Butter 2.5 Ounces
Egg 1
Salt18 Teaspoon
Sugar18 Teaspoon
The Topping
Onion, peeled and th 2 Pounds
Raw Bacon, Diced 5 Ounces
Creme Fraîche 2 Cups
Eggs 4
Pepper18 Teaspoon
Nutmeg, grated18 Teaspoon
Preparation Steps
  • Dissolve the yeast in the lukewarm milk with the sugar and a dash of the flour.

  • Stir, cover, and keep in a warm place for 10 minutes.

  • Add the rest of the dough ingredients, mix (by hand or stand mixer) until a ball forms.

  • Cover and keep in a warm place until the dough rises.

  • 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.

  • While sauteeing the onions mix the Eggs, Creme Fraîche, freshly grated Nutmeg, and pepper together with a whisk until smooth and well combined.

  • Roll the dough out and place into a roasting pan. Give it about a 1 inch "lip".

  • Add the onion and bacon mixture on top of the dough.

  • 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.

Zwiebelkuchen (German Onion Pie)

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