Zwiebelkuchen (German Onion Pie)

Zwiebelkuchen (German Onion Pie)

Common around Germany and the Alsace wherever wine is grown, this Onion Pie is a very welcome addition to any winter dinner. Enjoy warm, fresh from the oven, or days later with a glass of wine.

Jonas M Luster


  1. 1 Packet instant dry yeast
  2. 1 Cup Milk , lukewarm
  3. 3 Cups All Purpose Flour
  4. 2.5 Ounces Butter
  5. 1 Egg
  6. 1/8 Teaspoon Salt
  7. 1/8 Teaspoon Sugar
  8. 2 Pounds Onion , peeled and th
  9. 5 Ounces Bacon Raw , Diced
  10. 2 Cups Creme Fraîche
  11. 4 Eggs
  12. 1/8 Teaspoon Pepper
  13. 1/8 Teaspoon Nutmeg , grated


40 mins
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    Dissolve the yeast in the lukewarm milk with the sugar and a dash of the flour.

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    Stir, cover, and keep in a warm place for 10 minutes.

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    Add the rest of the dough ingredients, mix (by hand or stand mixer) until a ball forms.

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    Cover and keep in a warm place until the dough rises.

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    In the meantime preheat the oven to 425°F and sautee the onions with the bacon in a large skillet until translucent but not brown.

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    While sauteeing the onions mix the Eggs, Creme Fraîche, freshly grated Nutmeg, and pepper together with a whisk until smooth and well combined.

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    Roll the dough out and place into a roasting pan. Give it about a 1 inch "lip".

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    Add the onion and bacon mixture on top of the dough.

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    Pour the Creme Fraîche mixture over the onions and smooth out.

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    Bake for 30 to 40 minutes until dough is firm and top is golden brown.

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