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German Zwiebelkuchen (Onion Pie)
SUBMITTED BY:
Bill Whitford
PHOTO BY:
RoseH
"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!"
RECIPE RATING:
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PREP TIME
1 Hr
COOK TIME
1 Hr
READY IN
2 Hrs
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4 egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie
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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 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.
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REVIEWS
Reviewed on Jun. 5, 2003 by DANIELLE13
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DANIELLE13
Jun. 5, 2003
Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this recipe for years. Thanks
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9 users found this review helpful
Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this...
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Reviewed on Jul. 22, 2003 by BIJOUX22
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BIJOUX22
Jul. 22, 2003
I brought this dish to an Octoberfest and it was a hit with everyone, especially my 3yr old son! I did omit the bacon.
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7 users found this review helpful
I brought this dish to an Octoberfest and it was a hit with everyone, especially my 3yr old...
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Reviewed on Jun. 19, 2006 by
Tim964
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Tim964
Jun. 19, 2006
Very rich, but very good. I did add a little garlic and pepper and was thinking that next time I make it, a little parmesan cheese would probably be good.
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5 users found this review helpful
Very rich, but very good. I did add a little garlic and pepper and was thinking that next...
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Reviewed on Oct. 31, 2004 by
JJHEINEMAN
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JJHEINEMAN
Oct. 31, 2004
Made this for our Oktoberfest. Everyone loved it except my husband. He's a picky eater anyway. I thought it was great & had several people ask for the recipe. I will make it again, but it does make a big pan & you don't want a big serving of it.
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3 users found this review helpful
Made this for our Oktoberfest. Everyone loved it except my husband. He's a picky eater...
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Reviewed on Sep. 17, 2006 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 17, 2006
Absolutely, positively NOTHING wrong with this recipe. It's just a matter of taste and although both my parents were born and raised in Germany/Austria this was just a bit too sweet for us. Yes, that's what happens when onions are cooked, but I guess we just enjoy our onions in the raw. No complaints whatsoever, however, no WOW's either.
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2 users found this review helpful
Absolutely, positively NOTHING wrong with this recipe. It's just a matter of taste and...
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Reviewed on Jun. 14, 2006 by
POPPINS99
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POPPINS99
Jun. 14, 2006
We do family dinner once a month with a different theme... my grandma chose German and so I made this. I left out the bacon as I'm a vegetarian and it turned out really good. She especially loved it. Thanks!
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2 users found this review helpful
We do family dinner once a month with a different theme... my grandma chose German and so I...
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Reviewed on Jan. 10, 2008 by
marlakay
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marlakay
Jan. 10, 2008
This was very good. Kind of like quiche but not so egg-y. The recipe makes tons. I halved it and we still had leftovers twice. I don't think the bacon added much flavor. When I make it again, I think I'll double the bacon. If you're an onion lover, this is definitely worth a try.
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1 user found this review helpful
This was very good. Kind of like quiche but not so egg-y. The recipe makes tons. I halved it...
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Reviewed on Sep. 28, 2007 by Lucy7
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Lucy7
Sep. 28, 2007
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 the bacon, discard almost all the fat from the pan and sautee onions in there.
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1 user found this review helpful
Made this for Opa B-day, huge hit. Instead of the caraway seeds used nutmeg (what germans use...
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Reviewed on Sep. 27, 2007 by
HPlacanico
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