German Onion Pie

Learn to make authentic German Zwiebelkuchen (Onion Pie) in just over an hour. This savory dish features sweet onions, bacon, and a creamy custard in a flaky crust. Perfect for cozy dinners or Oktoberfest.

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Prep Time 15

Cook Time 35

Cooling Time 15

Total Time 1 5

Servings: 6 people

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

1 sheet refrigerated pie crust
4 strips bacon diced
2 medium yellow onions thinly sliced
1 cup sour cream
3 large eggs
1 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper freshly ground
1/4 tsp caraway seeds

Equipment

9-inch pie plate
Skillet
Mixing bowls
Whisk
Sharp knife and cutting board

Method

Preheat your oven to 450°F (230°C).
Unroll the refrigerated pie crust and press it into a 9-inch pie plate, crimping the edges.
In a skillet over medium heat, cook the diced bacon until crisp, then stir in the thinly sliced onions and cook until soft and translucent.
In a medium bowl, whisk together the sour cream, eggs, flour, salt, pepper, and caraway seeds until smooth.
Remove the skillet from heat and let it cool for a minute, then mix in the bacon and onion mixture into the custard.
Pour the filling into the pie crust and spread it evenly.
Bake in the preheated oven for 10 minutes, then reduce the heat to 400°F (200°C) and continue baking for another 25-30 minutes until the top is golden brown.

Nutrition

Calories: 300kcalCarbohydrates: 24gProtein: 10gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 6mgIron: 8mg

Notes

For a flakier crust, consider using puff pastry instead of pie crust.
For a vegetarian option, replace bacon with sautéed onions cooked in butter and add smoked paprika for flavor.
Store leftovers covered in the refrigerator for up to 3 days, but avoid freezing as the custard may become grainy. Reheat in the oven for the best results while keeping the crust crisp.