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German Zwiebelkuchen (Onion Pie)

“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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Reviewed: Dec. 5, 2009

This is a good adaptation of Zwiebelkucken. It seems there are too many eggs. Most recipes use 2 eggs and Creme Fraiche. Sour cream is okay to use as a substitute. AND it is a DEEP DISH pie. Ementaler Cheese is okay to sprinkle on top before baking. Zweibelkuchen is for the most part only made and served during Onion harvest time and can be found at bakeries and on menues of restaurants and cafes at ONLY at this time of the year and no other. There are many different regional variants of Zweibelkuchen and the one listed is similar to a Badenwurttemburg recipe. BESENwirtschafts are found in the wine producing areas of Germany. BESEN means BROOM in German. And there are Decorated Brooms outside of Winekeller's which are BESENwirtschafts celebrating the fact and also serve distinctively regional foods which the winekeller believes best suite their wine. Some serve the Zwiebelkuchen. A REISLING or TROLLINGER Wine is best choice to accompany.

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marthajones

Cooking Level: Professional

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Reviewed: Nov. 4, 2009

Nice, rich and wonderful. If you are new to German food, this is almost like a onion quiche. If you leave off the caraway seeds it will still taste good. This recipe make enough for 3-4 pies, especially if you use a shallow pie crust.

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I made this for my potluck and they loved it there were no leftovers! The caraway seeds were great.

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RUTHMEJIAS

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Reviewed: Oct. 7, 2009

This was excellent!! I made this for our neighbor's Oktoberfest. I also cut the recipe down to serve 8 and prepared it in a rectangular casserole dish, it was more than plenty. BTW: be sure NOT to put our onion skins in the garbage disposal :)

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Maureen

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Reviewed: Nov. 11, 2008

Great recipe! My entire family loved it.

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CookingQueenBee

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Reviewed: Oct. 23, 2008

My husband thought that he was eating his mother's Zweibelkuchen!

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LovingFoodInNYC

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Reviewed: Oct. 13, 2008

This is the recipe our German neighbors make every fall for their "first wine" party. Due to illness they couldn't do it this year, so I did. As usual it was a huge success. I served wurst,salad and wine. Apple tart for dessert. All was a big hit.

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Carolyn

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Reviewed: Sep. 22, 2008

Just made a whole German Cuisine meal for my parents 45th wedding anniversary and this was everyone's favorite dish! It turned out great and everyone raved! My brother suggested adding shredded hash browns and I might do that next time and make it more of a breakfast dish! VERY YUMMY!

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Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

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Reviewed: Jun. 22, 2008

Excellent. Best served warm not hot.

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CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jan. 10, 2008

This was very good. It's pretty rich and kind of like quiche but not so egg-y. The recipe makes ton. 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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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Oct. 31, 2007

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.

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Amy

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

It was OK tasting, you cant eat much of it though because its so rich. I used Vadalia onions though and it might have been too sweet. if i make it again im cutting down on the sour cream, maybe subing some of the onion for potatos, and i might add some immitation crab meat for more flavor

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Reviewed: Oct. 3, 2007

I was very disappointed with this recipe. The flavor was bland and tasted like a bad quiche.

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Lorrie Foust

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 29, 2007

Thanks for the nutmeg suggestions Lucy7. I'll try that. Though I'm German thru & thru (mostly), I just don't really like caraway seeds. And I didn't realize Germans used nutmeg as one would pepper. Love to learn new things!

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BUFFSTER

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: 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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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: 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

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HPlacanico

Cooking Level: Expert

Home Town: Babenhausen, Hessen, Germany

Living In: Three Rivers, Massachusetts, USA

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Reviewed: Jul. 3, 2007

It's delicious. My husband loves it. If you don't have bacon, you can also use Prosciutto ham. There are a couple of stores selling it already diced.

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manrat

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2007

I made this for Christmas Eve and my German boyfriend loved it - several other people asked for the recipe. If I made it again I would probably just make 1/2 as it makes a very large pan.

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Lori

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Reviewed: Sep. 27, 2006

I made this last year for Oktoberfest and it will be returning for this year. It is wonderful. The flavors mesh well together and it slices up very nice.

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HRACHUI

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: 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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