Easy German Onion Pie Recipe (Zwiebelkuchen) | Savory Oktoberfest Dish
Savory, creamy, and full of rustic flavor — this German Onion Pie (Zwiebelkuchen) is a traditional dish made with caramelized onions, smoky bacon, and a rich custard filling baked in a buttery crust. Perfect for autumn gatherings, Oktoberfest celebrations, or cozy family dinners.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Tart pan or springform pan
- Rolling pin (for shortcrust)
- Wooden spoon or spatula
Ingredients
Crust:
- Yeasted dough: 2 cups flour, 1 packet yeast, ½ cup warm milk, 2 tbsp butter, pinch of salt
- OR shortcrust: 2 cups flour, ½ cup cold butter, pinch of salt, 2–3 tbsp cold water
Filling:
- 4–5 large yellow or sweet onions, thinly sliced
- 2 tbsp butter or oil
- 150 g (5 oz) bacon or Speck, diced (optional)
- 3 large eggs
- 1 cup sour cream or crème fraîche
- ½ cup milk or cream
- ½ tsp salt, ½ tsp pepper, pinch of nutmeg
- 1 tsp caraway seeds (optional)
- Fresh parsley or chives to garnish
Instructions
Prepare crust:
- Yeasted dough: Mix flour, yeast, warm milk, butter, and salt. Knead, rest 1 hour, then press into pan.Shortcrust: Pulse flour, butter, and salt. Add water, chill 30 minutes, then roll and fit into pan. Par-bake 8–10 minutes.
- Cook onions: Sweat onions in butter/oil with salt over low heat until soft and translucent (20–25 minutes). Add bacon if using. Cool slightly.
- Make custard: Whisk eggs, sour cream, milk/cream, nutmeg, salt, and pepper until smooth. Fold in onions and bacon.
- Assemble: Pour mixture into crust. Sprinkle caraway seeds if desired.
- Bake: Bake at 180°C/350°F for 45–50 minutes until edges are set and center jiggles slightly.
- Rest & serve: Let rest 15–20 minutes before slicing. Garnish with parsley or chives.
Notes
- Make-ahead: Blind-bake crust and cook onions a day ahead; assemble and bake fresh.
- Storage: Refrigerate slices up to 3 days.
- Reheating: Warm gently at 160–170°C/325°F; avoid microwaving to preserve crust texture.
- Freezing: Freeze baked slices tightly wrapped; thaw and reheat in oven.
- Common mistakes: Rushing onions, skipping par-bake, overloading custard, baking too hot, slicing without resting.
- Variations: Add cheese (Emmental or Gruyère), herbs, or mushrooms for vegetarian depth.
- Pairings: Serve with salad, pickles, or braised red cabbage. Traditional drinks include Federweißer or Riesling