German Onion Pie

German Onion Pie, also known as Zwiebelkuchen, is a delicious and savory dish that hails from Germany. This pie features a flaky crust filled with caramelized onions, crispy bacon, and a creamy custard. It’s hearty, comforting, and perfect for gatherings with friends and family. Whether you are enjoying it as a main course or a side, this pie is sure to delight your taste buds.

Why Make This Recipe

Making German Onion Pie is not only rewarding but also a great way to enjoy simple ingredients. The combination of onions and bacon offers a rich and savory flavor profile that is incredibly satisfying. Plus, the process of preparing this pie is relatively straightforward, making it accessible even for those who may not be experienced in the kitchen. It’s perfect for sharing at potlucks or holiday gatherings, and leftovers are just as good the next day!

How to Make German Onion Pie

To make this delicious German Onion Pie, follow these steps:

Ingredients:

• 1 packet dry active yeast
• 2/3 cup lukewarm milk
• 1 tsp sugar
• 2 cups flour
• 1 tsp salt (or to taste)
• 1/4 cup room temperature butter
• 4 oz diced bacon (preferably smoked, leaner, thick-cut)
• 1 lb onions (about 2-3 medium)
• 3 tbsp butter (2 tbsp for onions, 1 tbsp for topping)
• 1 tbsp flour
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp salt (or to taste)
• Pinch of nutmeg (optional)
• Caraway seeds (to taste)

Directions:

1. In a bowl, combine the yeast, sugar, and half of the lukewarm milk. Let it activate in a warm place for about 5-20 minutes.
2. Attach a dough hook to your mixer. Add the flour, salt, the remaining milk, and the activated yeast. Knead on low for about 1 minute. Add the butter and continue kneading until you have a soft dough. Cover the dough and let it rise until it has doubled in size.
3. Once risen, roll the dough on a floured surface to fit a 9-10 inch round or a 9×9 inch square/9×10 inch rectangular baking dish.
4. Cook the bacon in a pan until the fat renders. Remove the bacon, reserving some for later, and discard the excess fat.
5. Peel and thinly slice the onions. In the same pan, melt 2 tablespoons of butter. Add the onions and cook until they are soft, partially covering the pan. Stir in the flour and cook for 1 minute. Let cool.
6. Preheat your oven to 390-400°F (200-204°C).
7. In a bowl, whisk together the eggs and heavy cream; season with salt and nutmeg (if using). Fold in the onions and most of the bacon.
8. Line your baking dish with parchment paper. Place the dough in the dish and add the filling. Sprinkle with caraway seeds, reserved bacon, and 1 tablespoon of butter.
9. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool slightly before slicing and serving warm.

How to Serve German Onion Pie

German Onion Pie is best served warm, straight from the oven. You can enjoy it on its own or pair it with a fresh salad for a more complete meal. A dollop of sour cream or a sprinkle of fresh herbs can also elevate the dish. It’s perfect for brunch, lunch, or dinner!

How to Store German Onion Pie

If you have leftovers (if you’re lucky!), store the pie in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the oven until heated through. The pie can also be frozen for longer storage; just make sure to wrap it tightly before freezing.

Tips to Make German Onion Pie

• Ensure the yeast is fresh for the best rise in your crust.
• Don’t rush the cooking of the onions; allowing them to caramelize will enhance the flavor of the pie.
• Feel free to adjust the seasonings to your taste; adding herbs like thyme or parsley can be a nice touch.

Variation

You can try adding different vegetables to the filling, such as spinach or mushrooms, for a twist on the traditional recipe. For a vegetarian version, simply omit the bacon and add more vegetables.

FAQs

1. Can I make the dough ahead of time?
   Yes, you can prepare the dough a day in advance. Wrap it tightly and keep it in the refrigerator until you’re ready to use it.

2. What can I serve with German Onion Pie?
   This pie pairs well with a simple green salad or roasted vegetables. You can also serve it with a side of apple sauce for a sweet contrast.

3. Can I use different types of cheese in the filling?
   Absolutely! Adding cheese like Gruyère or cheddar can give the pie a rich, creamy texture and extra flavor.

With this guide, you’re all set to make a mouthwatering German Onion Pie! Enjoy the cooking and the delightful flavors of this traditional dish.

German Onion Pie

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• Author: hamidkom
• Total Time: 75 minutes
• Yield: 8 servings
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

A delightful and savory German dish featuring a flaky crust filled with caramelized onions, crispy bacon, and a creamy custard.

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Ingredients

• 1 packet dry active yeast
• 2/3 cup lukewarm milk
• 1 tsp sugar
• 2 cups flour
• 1 tsp salt (or to taste)
• 1/4 cup room temperature butter
• 4 oz diced bacon (preferably smoked, leaner, thick-cut)
• 1 lb onions (about 2-3 medium)
• 3 tbsp butter (2 tbsp for onions, 1 tbsp for topping)
• 1 tbsp flour
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp salt (or to taste)
• Pinch of nutmeg (optional)
• Caraway seeds (to taste)

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Instructions

1. In a bowl, combine the yeast, sugar, and half of the lukewarm milk. Let it activate in a warm place for about 5-20 minutes.
2. Attach a dough hook to your mixer. Add the flour, salt, the remaining milk, and the activated yeast. Knead on low for about 1 minute. Add the butter and continue kneading until you have a soft dough. Cover the dough and let it rise until it has doubled in size.
3. Once risen, roll the dough on a floured surface to fit a 9-10 inch round or a 9×9 inch square/9×10 inch rectangular baking dish.
4. Cook the bacon in a pan until the fat renders. Remove the bacon, reserving some for later, and discard the excess fat.
5. Peel and thinly slice the onions. In the same pan, melt 2 tablespoons of butter. Add the onions and cook until they are soft, partially covering the pan. Stir in the flour and cook for 1 minute. Let cool.
6. Preheat your oven to 390-400°F (200-204°C).
7. In a bowl, whisk together the eggs and heavy cream; season with salt and nutmeg (if using). Fold in the onions and most of the bacon.
8. Line your baking dish with parchment paper. Place the dough in the dish and add the filling. Sprinkle with caraway seeds, reserved bacon, and 1 tablespoon of butter.
9. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool slightly before slicing and serving warm.

Notes

Serve warm with a fresh salad or a dollop of sour cream. Leftovers can be stored in the refrigerator for up to three days.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: German

German Onion Pie

---

• Author: hamidkom
• Total Time: 75 minutes
• Yield: 8 servings
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

A delightful and savory German dish featuring a flaky crust filled with caramelized onions, crispy bacon, and a creamy custard.

---

Ingredients

• 1 packet dry active yeast
• 2/3 cup lukewarm milk
• 1 tsp sugar
• 2 cups flour
• 1 tsp salt (or to taste)
• 1/4 cup room temperature butter
• 4 oz diced bacon (preferably smoked, leaner, thick-cut)
• 1 lb onions (about 2-3 medium)
• 3 tbsp butter (2 tbsp for onions, 1 tbsp for topping)
• 1 tbsp flour
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp salt (or to taste)
• Pinch of nutmeg (optional)
• Caraway seeds (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, combine the yeast, sugar, and half of the lukewarm milk. Let it activate in a warm place for about 5-20 minutes.
2. Attach a dough hook to your mixer. Add the flour, salt, the remaining milk, and the activated yeast. Knead on low for about 1 minute. Add the butter and continue kneading until you have a soft dough. Cover the dough and let it rise until it has doubled in size.
3. Once risen, roll the dough on a floured surface to fit a 9-10 inch round or a 9×9 inch square/9×10 inch rectangular baking dish.
4. Cook the bacon in a pan until the fat renders. Remove the bacon, reserving some for later, and discard the excess fat.
5. Peel and thinly slice the onions. In the same pan, melt 2 tablespoons of butter. Add the onions and cook until they are soft, partially covering the pan. Stir in the flour and cook for 1 minute. Let cool.
6. Preheat your oven to 390-400°F (200-204°C).
7. In a bowl, whisk together the eggs and heavy cream; season with salt and nutmeg (if using). Fold in the onions and most of the bacon.
8. Line your baking dish with parchment paper. Place the dough in the dish and add the filling. Sprinkle with caraway seeds, reserved bacon, and 1 tablespoon of butter.
9. Bake for 35-45 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool slightly before slicing and serving warm.

Notes

Serve warm with a fresh salad or a dollop of sour cream. Leftovers can be stored in the refrigerator for up to three days.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: German