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German onion pie Recipe

German onion pie Recipe
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★★★★★

5 from 19 reviews

This traditional German onion pie, also known as Zwiebelkuchen, features a crisp yeast dough base topped with sweet caramelized onions, crispy bacon, and a creamy custard infused with caraway seeds and fresh thyme. Perfectly balanced with a touch of sour cream and heavy cream custard, this savory pie is a comforting treat ideal for gatherings or a hearty snack.

Ingredients

Scale

For the Dough

  • 2 1/2 cups All-purpose flour
  • 2 tbsp Vegetable oil
  • 3/4 cup Warm water
  • 1 tsp Active dry yeast
  • 1 tsp Sugar
  • 1 tsp Salt

For the Filling

  • 6 large Yellow onions
  • 6 oz Thick-cut bacon

For the Custard

  • 1/2 cup Sour cream
  • 1/2 cup Heavy cream
  • 2 large Eggs
  • 1 tsp Caraway seeds
  • 1 tbsp Fresh thyme
  • Salt and pepper, to taste

Optional Toppings

  • Crème fraîche
  • Fresh chives
  • Nutmeg, a pinch

Instructions

  1. Activate Yeast: Dissolve 1 tsp of active dry yeast and 1 tsp of sugar in 3/4 cup of warm water. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix Dough: In a large bowl, combine 2 1/2 cups all-purpose flour with 1 tsp salt. Add the yeast mixture and 2 tbsp vegetable oil, stirring to form a sticky dough.
  3. Knead Dough: Turn the dough onto a floured surface and knead vigorously for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour until doubled in size.
  4. Cook Bacon: While the dough is rising, cook 6 oz thick-cut bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, reserving the rendered fat in the skillet.
  5. Caramelize Onions: Peel and thinly slice 6 large yellow onions. Add them to the bacon fat in the skillet and cook over low heat for about 45 minutes, stirring occasionally, until the onions are golden and caramelized.
  6. Prepare Custard: In a mixing bowl, whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 2 large eggs, 1 tsp caraway seeds, 1 tbsp fresh thyme leaves, a pinch of nutmeg (optional), and salt and pepper to taste.
  7. Assemble Pie: Preheat oven to 375°F (190°C). Roll out the risen dough on a floured surface to fit a 9-inch tart or pie pan. Transfer the dough to the pan, pressing it firmly to the edges.
  8. Layer Filling: Spread the caramelized onions evenly over the dough, sprinkle the crispy bacon pieces on top, then pour the custard mixture over all.
  9. Bake: Bake the pie in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden.
  10. Serve: Allow the pie to cool slightly before serving. Optionally, top with a dollop of crème fraîche and sprinkle with freshly chopped chives for extra flavor.

Notes

  • Use yellow onions for their natural sweetness which caramelizes best.
  • Make sure to cook the onions slowly on low heat to develop rich flavor without burning.
  • You can substitute bacon with smoked pancetta for a different smoky taste.
  • Dough can be prepared a day ahead and refrigerated for convenience.
  • To make it vegetarian, omit bacon and increase caraway seeds and thyme for more flavor.

Nutrition

Keywords: German onion pie, Zwiebelkuchen, caramelized onion pie, bacon pie, savory pie recipe, traditional German food

Find it online: https://thehungrymason.com/german-onion-pie-recipe/