Meet my favorite German comfort food: Zwiebelkuchen (Onion Pie). This hearty pie is loaded with caramelized onions, smoky bacon, and tangy sour cream, all baked into a flaky crust. Just like quiche, It’s perfect for brunch, but also ideal for any Oktoberfest celebrations, or just when you want something different for lunch or dinner.
If you love savory bakes, try my Savory Cherry Tomato Galette or check out my Old South Sausage Pie.
Kinda like a galette, kinda like a quiche, but a little different than either. So much savory flavor! Be prepared to cry slicing all those onions – I’ve never yet found a foolproof method for avoiding that.
Use a refrigerated crust – I won’t judge you – or try my Perfect Pie Crust for a really flaky crust. This is perfect for brunch or dinner served with a good tossed salad.
Why You’ll Love This Recipe
- All the authentic flavors of a traditional German dish but no special ingredients are needed.
- Perfect for brunch, lunch, dinner or, cut into small pieces, as a shared appetizer
- Can be made ahead and stored in the fridge.
Ingredients Needed
- Unbaked Pie Crust: You can use your favorite store-bought crust or make one from scratch.
- Olive Oil & Butter: Oil keeps the butter from burning.
- Onions: Yellow or sweet onions work best. Red onions are milder and add some color.
- Flour: Ap flour helps thicken the filling. You can use gluten-free flour.
- Cooked Bacon: Adds smoky flavor. Skip for vegetarian or use vegan bacon.
- Sour Cream: Full-fat works best here.
- Salt: Onions need lots of salt.
- Eggs: use free-range if you can. Binds the filling into a creamy custard.
- Caraway Seeds: Traditional in German baking and they help with digestion but these are not for everyone. Omit if you’re not a fan or swap with fennel seeds.
How to Make Zwiebelkuchen
This rustic German onion pie comes together with just a little stovetop prep before baking and makes for a delicious alternative to quiche. For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 425F. Line a large pie pan with crust and crimp edges to decorate. Refrigerate while you make the filling.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion and cook for 10-15 minutes, stirring frequently, until onions are translucent and starting to brown.
- Sprinkle flour over onions and stir to coat well. Stir in bacon, sour cream, and salt. Remove from heat.
- Beat eggs just to break up yolks well. Stir into the onion mixture.
- Pour into prepared pie crust and smooth top. Sprinkle caraway seeds evenly over the top,
- Bake for 30 minutes until the crust is golden and the filling is set. Check after 20 minutes and cover the edges of the crust with foil if it is getting too brown.
Helpful Tips
- Slice onions thinly and evenly. This helps them caramelize better.
- Keep an eye on the crust. Use a pie shield or foil to prevent over-browning on the edges.
- Cool the pie before slicing to allow for clean slices and maximum flavor.
Storage Information
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap cooled individual slices tightly and freeze for up to 2 months. You can reheat them in the oven at 350°F until warmed through.
Make Ahead: You can make Zwiebelkuchen a day in advance, then reheat gently in the oven before serving or enjoy cold.
Serving Suggestions
- In Germany, Zwieblekuchen is often served sprinkled with chopped chives alongside a simple green salad.
- The authentic beverage to serve with this would be a glass of white wine, like Riesling.
- Cut into smaller squares, these would be the perfect addition to a party tray.
Variations
- Low carb: Skip the crust and just bake the filling in mini muffin molds for a bite-sized low-carb appetizer or snack.
- Add thin slices of tart apple (like Braeburn or Granny Smith) or thinly sliced pears to the onions for a sweet-savory combo.
- In Germany, a pinch of nutmeg is often added to the filling so feel free to try that.
Frequently Asked Questions
Yellow and white onions are traditionally used but if you want to up the flavor, add some shallots as well. Red onions work too but they will add some color to the filling.
Obviously! We often do this when we are in a rush. However, for best flavor, we recommend using this recipe for The Perfect Pie Crust.
Sure. Add some cocktail tomatoes or some frozen peas for a touch of color.
