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Zwiebelkuchen

A traditional German Onion Pie with a flaky buttery crust, sweet caramelized onions, smoky bacon, and creamy custard filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 pie crust 1 pie crust (homemade or store-bought)
Filling
  • 4 cups 4 cups yellow onions, thinly sliced
  • 6 slices 6 slices bacon, chopped
  • 1 cup 1 cup sour cream
  • 2 large 2 eggs
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon black pepper
  • ¼ teaspoon ¼ teaspoon caraway seeds (optional, but traditional) optional but adds traditional flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and set aside.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the flavorful drippings in the pan.
  3. Add the sliced onions to the bacon drippings. Cook over low to medium-low heat for 15-20 minutes, stirring occasionally, until the onions are soft, golden, and lightly caramelized.
  4. In a bowl, whisk together the sour cream, eggs, salt, black pepper, and caraway seeds until smooth and creamy.
  5. Spread the caramelized onions evenly over the pie crust. Sprinkle the cooked bacon on top. Slowly pour the custard mixture over the filling, making sure it distributes evenly.
  6. Bake for 35-40 minutes, or until the custard is set and the top is lightly golden.
  7. Let the pie cool for about 10 minutes before slicing.

Notes

Serve with a simple green salad dressed with vinegar to balance the richness. Enjoy warm or at room temperature. For extra authenticity, add a pinch of nutmeg or a little cream to the custard.