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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: Oct. 22, 2011

I thought I reviewed this a couple of yrs. ago but couldn't find it. I didn't use bacon. I cooked some sausage, then cooked the onion with grated apple and mixed it all together before adding to the pie shell. Wonderful fall recipe

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lhb17201

Reviewed: Oct. 21, 2011

We had Zwiebelkuchen in Germany which was prepared on cookie sheets rather than pie plates. Taking that into consideration when I tried this recipe I calculated it to 6 serving size and rolled the pie crust to fit a 14" pizza pan. This reduced the bake time to 45 minutes. I also omitted the caraway and sprinkled the top slightly with nutmeg and 1/4 cup Parmesan cheese. I will also try this recipe with a pizza crust base rather than a pie crust base just for comparison. It was easy to prepare considering I did not lattice the top of the pie as shown in the photo. It was exceptionally good.

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LLP

Reviewed: May 3, 2011

Ummmmm. We loved it. I will be making this again. I added 12oz of turkey bacon and halved the recipe.... because thats how I roll. It was so good.

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steamboat2kansas

Cooking Level: Intermediate

Home Town: Steamboat Springs, Colorado, USA

Living In: Garden City, Kansas, USA

Reviewed: Apr. 19, 2011

I used a 9x13 baking dish to make this. It turned out great. The only changes I made to the recipe were to double the bacon and use about 5 lbs of vidalia onions.

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jnole

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: East Islip, New York, USA

Reviewed: Mar. 14, 2011

My effort was a flop. The biggest problem was the excessive amount of onions in the recipe. Much less would have been much more.

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raccoon77

Reviewed: Jan. 25, 2011

Just a comment on Jim Whitford's description of when/where this pie is enjoyed. The correct name for the "Stube" where you will find these is a "BesenWirtschaft". This translates to a Broom Economy. The Stubes will hang a broom outside the door where this is served (along with the new wine). These only last for a few weeks and they they (by German Law) must close until the next year. And these delightful Zwiebelkuchens no matter which BesenWirtschaft you visit.

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Nadin2

Reviewed: Jan. 6, 2011

This was amazing! The changes I made were minor in that it was only going to be me eating it. So I used less onions 5 large videlia(sp?) onions, 1/2 lb bacon, 1/2 sour cream and put it in a deep dish pie (with piecrust). I didn't have any caraway seeds, but it was outstanding w/o it. I did add a dash of cardamon and nutmeg. Amazing dish will make again!

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likes2bake

Cooking Level: Expert

Home Town: Ijamsville, Maryland, USA

Living In: Bowie, Maryland, USA

Reviewed: Dec. 13, 2010

I love this! Awesome side dish

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Plumpy Nana Chow Chow

Cooking Level: Intermediate

Living In: Weed, California, USA

Reviewed: Dec. 7, 2010

Spent 2 weeks in Germany and ordered zwiebelkuchen many times. This recipe is better than any eaten in Germany. I doubled the bacon. Served it at a German dinner party with 20 guests as an hors d'oeuvre. Great also as a first course. It was the favorite dish at the party. Will definitely prepare it again.

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BI Mama

Reviewed: Nov. 25, 2010

this is probably the most authentic recipe for zwiebelkuchen i have found so far. as i am german (now living in the states) i used to love this dish but never got around getting the original recipe. this one just tasted as i remember it: hearty but easy to make.

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