German Zwiebelkuchen (Onion Pie) Recipe
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German Zwiebelkuchen (Onion Pie)

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!"

Rating: This weblink has been rated 32 times with an average star rating of 4.5 Read Reviews (25)

Rate/Review | 1,956 people have saved this

What to Drink?

Wine Pinot grigio
Prep Time:
1 Hr
Cook Time:
1 Hr
Ready In:
2 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 10 to 12 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 452 | Total Fat: 27.7g | Cholesterol: 102mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Lucia de Wagner 
Made this for Opa B-day, huge hit. Instead of the caraway seeds used nutmeg (what germans use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2003 by DANIELLE13 
Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2003 by BIJOUX22 
I brought this dish to an Octoberfest and it was a hit with everyone, especially my 3yr old... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by HPlacanico 
this is very close to the Zwiebelkuchen my grandma used to make an easy yeast dough would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2008 by Amy 
Excellent. I would only change a couple of minor details. Cut the recipe down to at 1/3 or 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by Tim964 
Very rich, but very good. I did add a little garlic and pepper and was thinking that next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2006 by POPPINS99 
We do family dinner once a month with a different theme... my grandma chose German and so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2006 by LINDA MCLEAN 
Absolutely, positively NOTHING wrong with this recipe. It's just a matter of taste and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2004 by JJHEINEMAN 
Made this for our Oktoberfest. Everyone loved it except my husband. He's a picky eater... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by marlakay 
This was very good. It's pretty rich and kind of like quiche but not so egg-y. The recipe... MORE

 
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