German Onion Pie (Zwiebelkuchen)

This hearty, savory pie — known as Zwiebelkuchen — is a true comfort dish: a soft, buttery dough crust filled with sweet‑caramelized onions, creamy custard, smoky bacon, and a hint of caraway seeds. It’s perfect as a cozy autumn meal, a warm appetizer, or a rustic main dish served with a fresh salad or crusty bread.

Why You’ll Love It

• The base is a tender yeasted dough that bakes golden and soft, giving a lovely contrast to the rich topping.
• Sweet, slowly cooked onions build deep flavor and transform into a creamy filling once mixed with eggs and cream.
• Smoky bacon and a sprinkle of caraway seeds add traditional German character and depth.
• Easy to make at home — and leftovers taste even better the next day when flavors deepen.

Ingredients

For the Dough (for a 28–30 cm round pan)

• 185 g all‑purpose flour
• 110 ml lukewarm milk
• 35 g unsalted butter, softened
• 14 g fresh yeast (or equivalent dry yeast)
• ¾ tsp salt
• ½ tsp sugar

For the Onion Filling

• 600 g onions, thinly sliced
• 50 g butter (for sautéing)
• 2 tbsp flour
• 1 large egg (or 2 small eggs)
• 100 ml heavy cream
• Salt and black pepper, to taste
• 2 tsp caraway seeds (optional, for classic flavor)
• 100 g smoked bacon, diced (optional — you can skip for vegetarian version)
• Small knobs of butter on top (optional, for extra richness)

Instructions

Step 1: Prepare the Dough

1. Dissolve the yeast and sugar in lukewarm milk. Let sit until bubbles form and mixture becomes frothy.
2. In a mixing bowl, combine flour, salt and softened butter. Pour in the milk‑yeast mixture and knead until you get a smooth, elastic dough.
3. Cover the dough with a clean kitchen towel or plastic wrap and let rise in a warm spot until doubled in size (about 1 hour).

Step 2: Prepare the Onion Filling

1. While dough rises, heat butter in a large pan over medium‑low heat. Add sliced onions and cook gently, stirring occasionally, until onions are soft and translucent — this can take 15–20 minutes. Slow cooking brings out their natural sweetness.
2. Sprinkle flour over the softened onions and stir to combine — this helps thicken the filling. Remove from heat and let cool slightly.
3. Once cooled, stir in the egg and cream until you get a custard‑like mixture. Season with salt, pepper, and caraway seeds.

Step 3: Assemble the Pie

1. Preheat your oven to 200 °C (390 °F).
2. Grease a round baking pan (about 28–30 cm / 11–12 in). Roll out the risen dough into a circle slightly larger than your pan. Press dough gently into the pan, creating a small rim around the edges.
3. Spread the onion‑cream mixture evenly over the dough. If using bacon, sprinkle the diced, smoked bacon on top. Optionally, dot the surface with small knobs of butter for extra richness.

Step 4: Bake

Place in the preheated oven and bake for about 35–45 minutes, until the crust is golden and the filling is set and slightly bubbling.

Step 5: Serve

Let the pie rest for a few minutes before slicing. Serve warm — it pairs beautifully with a crisp green salad, a dollop of yogurt or sour cream, or a glass of white wine.

Tips & Variations

• Vegetarian version: Simply omit bacon — the pie remains flavorful and hearty thanks to the onions and creamy filling.
• Sweetness boost: Cook the onions slowly and patiently — this brings out their natural sugars and deepens flavor.
• Spice twist: Add a pinch of nutmeg or a dash of smoked paprika for warmth and depth.
• Make‑ahead: You can prepare the dough and filling ahead of time. Store dough refrigerated, and assemble and bake just before serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2–3 days. Reheat gently in the oven to preserve crust crispness and creamy filling texture.