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German Zwiebelkuchen (Onion Pie)
German Zwiebelkuchen (Onion Pie)
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Experience Swabian tradition with Zwiebelkuchen, a savory onion pie enjoyed in fall at local winemakers' pop-up wine taverns. Savor new wine and fresh pie in a cozy setting with rustic charm, signaled by a straw broom hanging over the doorway. Enjoy the flavorful pairing, but beware the potential side effects of onions and young wine!
Ingredients:
  • 6 pounds onions, sliced
  • 4 slices bacon
  • 4 egg
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon caraway seed
  • 2 recipes pastry for a 9 inch single crust pie
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with the prepared dough, ensuring the dough extends up the sides of the pan.
  • In a skillet, cook onion until translucent, then transfer to a large mixing bowl. In the same skillet, brown the bacon over medium-high heat. Drain, chop, and mix into the onion until well combined.
  • Gently fold in sour cream. Beat eggs lightly, then incorporate into pie mixture. Add flour to thicken (the onions release water), followed by salt. Combine thoroughly and pour into pan. Sprinkle with caraway seed before baking.
  • Place in a preheated oven for approximately 1 hour, or until the onions develop a beautiful golden brown color on top.

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