Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!

Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.

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  • Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.

  • Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.

  • Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Nutrition Facts

441 calories; protein 10.3g 21% DV; carbohydrates 43.2g 14% DV; fat 26.4g 41% DV; cholesterol 92.7mg 31% DV; sodium 415.4mg 17% DV. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2007
Made this for Opa B-day huge hit. Instead of the caraway seeds used nutmeg (what germans use in almost everything for them is like pepper for us) and yellow onion can t beat that flavor. I cook the bacon discard almost all the fat from the pan and sautee onions in there. Read More
(82)

Most helpful critical review

Rating: 2 stars
10/18/2010
I was not really impressed. I did cut this in half because it's just my husband and I and I could tell it would make way too much. This reminded us of a quiche which we both really like but this just was missing something. I'm glad we tried it but we won't be making it again. Read More
(3)
77 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/28/2007
Made this for Opa B-day huge hit. Instead of the caraway seeds used nutmeg (what germans use in almost everything for them is like pepper for us) and yellow onion can t beat that flavor. I cook the bacon discard almost all the fat from the pan and sautee onions in there. Read More
(82)
Rating: 5 stars
10/30/2008
Excellent. I would only change a couple of minor details. Cut the recipe down to at 1/3 or 1/2 the size. The entire recipie filled 3 standard frozen pie crusts for me. You can use frozen pie crusts but use a very shallow pie pan (similar to a creme brulee dish). It tastes better in a shallow dish with more crust rather than a deep dish quiche style crust. The taste was perfect. Read More
(41)
Rating: 4 stars
09/28/2007
this is very close to the Zwiebelkuchen my grandma used to make an easy yeast dough would be more authentic in germany you can buy this in every bakery where it is served with very young wine (wich is sparkly and sweet) it is a seasonal dish so when you serve this... add a light sweet wine and a cheese platter with some rustic bread Read More
(40)
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Rating: 5 stars
06/05/2003
Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this recipe for years. Thanks Read More
(18)
Rating: 4 stars
07/22/2003
I brought this dish to an Octoberfest and it was a hit with everyone especially my 3yr old son! I did omit the bacon. Read More
(13)
Rating: 5 stars
06/19/2006
Very rich but very good. I did add a little garlic and pepper and was thinking that next time I make it a little parmesan cheese would probably be good. Read More
(10)
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Rating: 5 stars
05/24/2010
I didn't know what to expect with this recipe but holy cow! Delicious and different...I'll make this again and again! Read More
(9)
Rating: 5 stars
06/14/2006
We do family dinner once a month with a different theme... my grandma chose German and so I made this. I left out the bacon as I'm a vegetarian and it turned out really good. She especially loved it. Thanks! Read More
(8)
Rating: 4 stars
09/17/2006
Absolutely positively NOTHING wrong with this recipe. It's just a matter of taste and although both my parents were born and raised in Germany/Austria this was just a bit too sweet for us. Yes that's what happens when onions are cooked but I guess we just enjoy our onions in the raw. No complaints whatsoever however no WOW's either. Read More
(7)
Rating: 2 stars
10/18/2010
I was not really impressed. I did cut this in half because it's just my husband and I and I could tell it would make way too much. This reminded us of a quiche which we both really like but this just was missing something. I'm glad we tried it but we won't be making it again. Read More
(3)
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