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German Zwiebelkuchen (Onion Pie)

Rated as 4.34 out of 5 Stars

"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!"
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Ingredients

2 h servings 441
Original recipe yields 11 servings (10 to 12 servings)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Nutrition Facts


Per Serving: 441 calories; 26.4 43.2 10.3 93 415 Full nutrition

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Reviews

Read all reviews 55
  1. 71 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 c...

Most helpful critical review

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 t...

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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 c...

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 cru...

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 (...

Yumm.. A true taste of Germany. Brings back many memories. I have been looking for this recipe for years. Thanks

I brought this dish to an Octoberfest and it was a hit with everyone, especially my 3yr old son! I did omit the bacon.

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.

I didn't know what to expect with this recipe but holy cow! Delicious and different...I'll make this again and again!

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 l...

This was very good. It's pretty rich and kind of like quiche but not so egg-y. The recipe makes ton. I halved it and we still had leftovers twice. I don't think the bacon added much flavor. Whe...