German Zwiebelkuchen (Onion Pie) Recipe - Allrecipes.com
German Zwiebelkuchen (Onion Pie) Recipe
  • READY IN 2 hr

German Zwiebelkuchen (Onion Pie)

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr
  • READY IN

    2 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 18, 2010

I was not really impressed. I did cut this in half because it's just my husband and I and I could tell it would make way too much. This reminded us of a quiche which we both really like, but this just was missing something. I'm glad we tried it, but we won't be making it again.

 
Oct 30, 2008

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.

 
Sep 27, 2007

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

 
Jun 05, 2003

Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this recipe for years. Thanks

 
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.

 
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.

 
May 24, 2010

I didn't know what to expect with this recipe but holy cow! Delicious and different...I'll make this again and again!

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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