Ah, the smell of onions sautéing in butter—there’s just something about it that takes me back to my childhood kitchen. My mom used to make German Onion Pie, or Zwiebelkuchen, on chilly weekends, filling the house with that rich, savory aroma. It was always a family favorite, and I remember gathering around the table with my siblings, plates piled high, as we dug into this delicious dish. Each slice was warm, comforting, and packed with flavor, making it the perfect meal for those cozy family gatherings.
This recipe is straightforward, allowing even novice cooks to whip it up with ease. It requires simple ingredients, many of which you probably have in your pantry already. The dough is soft and pliable, while the filling combines tender sautéed onions, creamy egg, and a touch of bacon for that extra richness. You can make it your own by adding caraway seeds or your favorite herbs, giving it a personal touch that everyone will love.
What I adore most about this dish is its versatility. Serve it for brunch with a light salad or as a hearty dinner. It pairs wonderfully with a glass of German wine, making it a perfect addition to your next gathering or cozy family meal. If you’re looking for a recipe that brings a sense of home and warmth to your table, this German Onion Pie is just what you need. So, gather your loved ones, roll up your sleeves, and let’s get cooking!
Preparing German Onion Pie (Zwiebelkuchen)
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Ingredients
- 250 grams all-purpose flour
- 55 grams butter
- 500 grams yellow onions (about 4 medium-sized)
- 4 grams active dry yeast (half a small packet)
- 1 teaspoon sugar
- 1 teaspoon salt
- 155 milliliters lukewarm milk
- 55 grams butter (for sautéing onions and greasing pan)
- 2 large eggs
- 100 milliliters heavy cream
- 1 tablespoon all-purpose flour
- 2 slices thick-cut bacon, diced
- 1 teaspoon caraway seeds (optional)
Directions
Start by mixing the active dry yeast and sugar with a bit of the lukewarm milk. Allow this mixture to sit for about 5 minutes until it becomes bubbly.
Next, combine the remaining dough ingredients and knead the mixture for around 5 minutes. Cover the dough and set it in a warm spot to rise for 1 to 1½ hours, or until it doubles in size.
While the dough is rising, take your baking dish and grease it with softened butter. Slice the onions into rings or half rings.
In a skillet over medium heat, sauté the sliced onions in butter until they are soft and translucent, about 10 minutes. Avoid browning them; you want them to remain tender. Once done, stir in the flour and allow it to cool slightly. Season the mixture generously with salt.
In a separate bowl, whisk together the eggs and heavy cream. If you’re using caraway seeds, you can mix them in now or save them to sprinkle on top later.
When the dough has risen, press it evenly into your greased baking pan, creating a slight edge along the sides. You can easily do this with your hands—no tools required!
Spread the cooled onions over the dough, then pour the egg and cream mixture on top. If you haven’t added the caraway seeds yet, sprinkle them over the filling, and evenly distribute the diced bacon pieces.
Preheat your oven to 390°F (200°C) and bake the pie on the middle rack for 35-45 minutes, or until the filling is set and the crust turns a beautiful golden brown. A gentle shake of the pan should confirm that the center isn’t jiggling.
Let the pie cool for about 10 minutes before slicing. Serve it warm, perhaps alongside a crisp salad and your favorite German wine for a complete meal.
Storing Suggestion
This onion pie can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at a low temperature until warmed through. This allows the flavors to meld and keeps the crust crisp.
Cooking Tips
To enhance the flavor, consider using a mix of onions, such as sweet and yellow onions. You can also sauté the bacon with the onions for an even richer taste. Make sure not to rush the sautéing process; cooking the onions slowly brings out their natural sweetness.
Serving Suggestions
Serve the pie warm, garnished with fresh herbs like parsley or chives. A simple green salad with a tangy vinaigrette pairs beautifully with the richness of the pie. If you enjoy wine, a chilled Riesling complements the dish wonderfully.
Ingredient Substitutions
If you’re looking for alternatives, you can use whole wheat flour instead of all-purpose flour for a nuttier flavor and more fiber. Greek yogurt can replace heavy cream for a lighter version. For a vegetarian option, omit the bacon and add mushrooms for an earthy taste.
Seasonal Variations
In the spring, you can incorporate asparagus or fresh herbs like dill for a bright twist. During fall, adding roasted pumpkin or butternut squash enhances the dish’s heartiness and flavor profile. In winter, adding hearty greens like kale can also be delicious.
Allergen Information
This recipe contains common allergens, including gluten and dairy. For gluten-free options, use a gluten-free all-purpose flour blend. You can replace the butter with dairy-free alternatives, such as coconut oil or a plant-based spread, to accommodate lactose intolerance.
FAQ
Can I freeze German Onion Pie?
Yes, you can freeze this pie. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to three months. To reheat, thaw it in the fridge overnight and warm it in the oven.
What can I serve with German Onion Pie?
This dish pairs wonderfully with a light salad, pickles, or sauerkraut. You can also enjoy it with a side of roasted vegetables or a refreshing cucumber salad to balance the richness of the pie.
Can I use different types of cheese in the recipe?
Yes, you can experiment with different cheeses! Gruyère or Swiss cheese adds a lovely flavor. Just be sure not to add too much cheese, or it may overwhelm the dish. A sprinkle on top before baking would work well.
Is this recipe suitable for vegetarians?
Yes, it can easily be made vegetarian by omitting the bacon. You might also consider adding extra vegetables or mushrooms to enrich the filling without sacrificing flavor.
How do I know when the pie is fully cooked?
The pie is ready when the filling is set, and the crust is golden brown. You can check for doneness by giving the pan a gentle shake; if the center doesn’t jiggle, it’s cooked through.
What type of onions work best for this pie?
Yellow onions are traditional for this recipe due to their sweetness and flavor. However, you can mix them with sweet onions or even use red onions for a different taste. Just keep in mind that the cooking time may vary slightly.
German Onion Pie (Zwiebelkuchen)
Ingredients
- 250 grams all-purpose flour
- 55 grams butter for dough
- 500 grams yellow onions about 4 medium-sized
- 4 grams active dry yeast half a small packet
- 1 teaspoon sugar
- 1 teaspoon salt
- 155 milliliters lukewarm milk
- 55 grams butter for sautéing onions and greasing pan
- 2 large eggs
- 100 milliliters heavy cream
- 1 tablespoon all-purpose flour
- 2 slices thick-cut bacon diced
- 1 teaspoon caraway seeds optional
Instructions
- Mix the yeast and sugar with a bit of the lukewarm milk, allowing it to sit for 5 minutes until bubbly.
- Add the rest of the dough ingredients and knead for 5 minutes. Cover the dough and let it rise in a warm place for 1 to 1 ½ hours until it doubles in size.
- While waiting, grease your baking dish with soft butter and slice the onions into rings or half rings.
- Sauté the onions in butter over medium heat until soft and translucent, about 10 minutes. Avoid browning them. Stir in the flour, then let it cool. Season generously with salt.
- Whisk together the eggs and cream. If using caraway seeds, either mix them in now or reserve them to sprinkle on top.
- Once the dough has risen, press it evenly into your greased baking pan, creating a slight edge along the sides.
- Spread the cooled onions over the dough, then pour the egg-cream mixture over the top. Sprinkle the caraway seeds if you haven’t already, and evenly distribute the bacon pieces.
- Bake the pie at 390°F on the middle rack for 35-45 minutes, until the filling is set and the crust is golden brown. Give the pan a gentle shake—if the center doesn’t jiggle, it’s ready.
- Let the pie cool for 10 minutes before serving. Enjoy warm with a crisp salad and your favorite German wine.
