I vividly remember the warm, inviting aroma of my grandmother’s kitchen as she prepared her beloved German Onion Pie. Growing up, our family gatherings were incomplete without this savory delight. It wasn’t just the pie that made these moments special; it was the stories shared around the table, the laughter, and the sense of togetherness that lingered long after the last crumb was gone.
My grandmother, Oma Sieghilde, was the epitome of hospitality and tradition. Her kitchen was a haven where time seemed to slow down. I can still see her, flour-dusted apron and all, expertly crafting this Zwiebelkuchen. She would always say, “Cooking is like telling a story; every ingredient adds a new chapter.” And indeed, each bite of her onion pie was like a page from her life’s story, rich with the flavors of our family’s history.
One of my favorite memories was of the autumn days when Oma would prepare this dish to welcome family and friends who came to visit. We would gather in her cozy kitchen, the air filled with the scent of sautéing onions and sizzling bacon. As the pie baked, we’d sit around the table, catching up on life and savoring every moment. The joy and warmth of those gatherings were palpable, and the Zwiebelkuchen was always the star of the meal.
This German Onion Pie, with its buttery crust, caramelized onions, and hearty bacon, is a testament to Oma’s legacy. The addition of caraway seeds, a nod to her personal touch, adds an extra layer of flavor that makes it uniquely hers. The pie is perfect for any occasion, from casual weeknight dinners to festive family celebrations. Pair it with a glass of Federweißer or Riesling, and you’ve got yourself a meal that’s both comforting and elegant.
As you prepare this dish, I hope it brings you as much joy and comfort as it brought to my family. Every slice of Zwiebelkuchen is a reminder of the love and traditions that bind us together. Guten Appetit!
Making German Onion Pie (Zwiebelkuchen)
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Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup butter
- 1 packet active-dry yeast (about 4 grams)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ⅔ cup lukewarm milk
- 4 medium yellow onions (about 500 grams)
- ¼ cup butter (for cooking onions, plus additional for greasing)
- 1 tablespoon all-purpose flour
- 2 large eggs
- ⅓ cup heavy cream
- 2 slices thick-cut bacon, diced
- 1 teaspoon caraway seeds (optional)
Directions
- In a small bowl, mix the yeast and sugar with a little of the lukewarm milk. Let it sit for about 5 minutes until it becomes frothy.
- Combine the remaining milk with the flour, butter, and salt. Knead the mixture for 5 minutes until smooth. Cover and let the dough rise in a warm place for about 1 to 1 ½ hours, or until it doubles in size.
- While the dough is rising, grease your baking dish with butter. Peel and slice the onions into rings.
- In a large skillet over medium heat, cook the onions in butter until they become soft and translucent, which should take around 10 minutes. Avoid browning the onions. Stir in the flour and let the mixture cool. Season with salt to taste.
- In a bowl, whisk together the eggs and cream. Optionally, mix in the caraway seeds or reserve them for topping later.
- Press the dough evenly into the baking dish, extending it about 1 inch up the sides. Use a 9.5-inch pan for best results, though a larger pan will yield a thinner pie.
- Spread the onion mixture over the dough. Pour the egg-cream mixture on top and scatter the diced bacon evenly over the surface. Sprinkle with caraway seeds if desired.
- Bake in a preheated oven at 390°F (200°C) for 35 to 45 minutes, or until the center is set and the crust is golden brown.
- Allow the pie to cool for at least 10 minutes before serving. Enjoy with a glass of Federweißer or Riesling and a fresh green salad. Guten Appetit!
Storing Suggestion
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the crust. This pie can also be frozen for up to 1 month; wrap it tightly in plastic wrap and aluminum foil before freezing.
Cooking Tips
To enhance the flavor, consider adding a pinch of nutmeg to the onion mixture. For a vegetarian version, simply omit the bacon or use a plant-based alternative. Ensure the onions are fully softened to avoid a raw texture in the final pie.
Serving Suggestions
Serve the pie warm or at room temperature. It pairs wonderfully with a fresh green salad and a crisp white wine like Federweißer or Riesling. Garnish with fresh herbs or a dollop of sour cream for added flavor.
Ingredient Substitutions
If you don’t have caraway seeds, you can use fennel seeds or simply omit them. For a dairy-free version, substitute the butter with margarine and use almond or soy milk instead of regular milk. The heavy cream can be replaced with coconut cream for a different flavor profile.
Seasonal Variations
In the fall, you can add roasted butternut squash or sweet potatoes to the onion mixture for a seasonal twist. During the summer, try adding fresh herbs like basil or thyme to the filling for a light, fresh flavor.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free version, use a gluten-free flour blend and dairy-free substitutes like almond milk and coconut cream. Always check ingredient labels to ensure they meet your dietary needs.
FAQ:
What type of pan is best for this recipe?
A 9.5-inch baking pan works well, but you can use a larger pan if needed. Just be aware that the pie will be thinner and may bake more quickly.
Can I make this pie ahead of time?
Yes, you can prepare the pie up to 24 hours in advance. Store it covered in the refrigerator and bake it just before serving. It can also be frozen and reheated later.
How do I know when the pie is done?
The pie is ready when the center is set and the crust is golden brown. A knife inserted into the center should come out clean.
Can I use a different type of onion?
Yes, while yellow onions are traditional, you can use sweet onions or red onions if preferred. Just be aware that the flavor might change slightly.
Is this pie suitable for vegetarians?
This recipe includes bacon, so it’s not vegetarian. You can omit the bacon or use a vegetarian substitute to make it suitable for a vegetarian diet.
Can I freeze the pie?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before reheating to keep the crust from getting soggy.
German Onion Pie (Zwiebelkuchen)
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup butter
- 1 packet active-dry yeast about 4 grams
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ⅔ cup lukewarm milk
- 4 medium yellow onions about 500 grams
- ¼ cup butter for cooking onions, plus additional for greasing
- 1 tablespoon all-purpose flour
- 2 large eggs
- ⅓ cup heavy cream
- 2 slices thick-cut bacon diced
- 1 teaspoon caraway seeds optional, as used by my Oma Sieghilde
Instructions
- In a small bowl, combine the yeast and sugar with a bit of the lukewarm milk, letting it sit until frothy, about 5 minutes.
- Mix the rest of the milk with the flour, butter, salt, and knead for 5 minutes. Cover the dough and let it rise in a warm place until it has doubled in size, about 1 to 1 ½ hours. Meanwhile, grease your baking dish with butter.
- Peel and slice the onions into rings. In a large skillet over medium heat, cook the onions in butter until they become soft and translucent, without browning, which should take about 10 minutes or more. Stir in the flour and let the mixture cool. Season generously with salt.
- Beat the eggs and cream together. If desired, stir in the caraway seeds or sprinkle them on top later.
- Press the dough evenly into the baking dish, extending it about 1 inch up the sides. (Note: A 9.5-inch pan works well, but a larger pan will result in a thinner pie.)
- Spread the onion mixture over the dough, then pour the egg-cream mixture on top. Scatter the diced bacon over the surface and sprinkle with caraway seeds if using.
- Bake in the middle of the oven at 390° F for 35 to 45 minutes. The pie is done when the center is set and the crust is golden brown.
- Let the pie cool for at least 10 minutes before serving. Enjoy with a glass of Federweißer or Riesling and a fresh green salad. Guten Appetit!
