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A slice of German Onion Pie (Zwiebelkuchen) held in hand, showing its golden crust, creamy onion filling, and bits of smoked bacon.

🧅 German Onion Pie (Zwiebelkuchen)

Anamaria Negoita
If you’ve ever wandered through German wine country in autumn, you’ve probably come across Zwiebelkuchen — a savory onion pie that’s golden on top, soft and creamy inside, and best enjoyed with a chilled glass of Federweißer (young wine).
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Appetizer, Main Course, Side Dish
Cuisine German Cuisine
Servings 8 Servings
Calories 320 kcal

Equipment

Ingredients
  

For the yeast dough (adjusted for 28 cm):

  • 185 g all-purpose flour
  • 110 ml lukewarm milk
  • 35 g butter soft
  • 14 g fresh yeast
  • ¾ tsp salt
  • ½ tsp sugar

For the topping

  • 600 g onions
  • 50 g butter
  • 2 tbsp flour
  • 1 large egg or 2 small
  • 100 ml heavy cream
  • salt and pepper to taste
  • 2 tsp caraway seeds or to taste
  • 100 g smoked bacon diced

Instructions
 

  • Prepare the Dough: Dissolve the yeast and sugar in lukewarm milk to activate it. Combine flour, salt, and softened butter in a bowl, then mix in the yeast mixture. Knead until smooth and elastic. Cover and let the dough rise in a warm spot until doubled in size.
  • Prepare the Pan: Grease your pan and roll out the risen dough to fit. Press it gently into the pan and form a small rim around the edges.
  • Cook the Onions: Finely chop the onions using a vegetable cutter for easy, even pieces. In a pan over medium-low heat, slowly cook them in butter until soft and translucent. The longer they cook, the sweeter and more flavorful they become. Stir in a little flour in the pan to thicken the mixture slightly.
  • Mix the Filling: Let the onions cool slightly. Stir in the egg and cream to create a silky, custard-like filling. Add salt, pepper and caraway seeds to taste.
  • Assemble the Pie: Spread the onion mixture evenly over the dough in the pan. Sprinkle diced smoked bacon on top.
  • Bake: Bake on the middle rack of a preheated oven at 200°C (390°F) for 35–45 minutes, until golden brown and slightly bubbling.
  • Serve: Let the pie rest for a few minutes, then slice and enjoy warm. Perfect with a glass of Federweißer or a crisp white wine.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 26.4gProtein: 9.6gFat: 19.5gSaturated Fat: 10.4gPolyunsaturated Fat: 1.07gMonounsaturated Fat: 5.88gTrans Fat: 0.35gCholesterol: 75mgSodium: 250mgPotassium: 250mgFiber: 2.08gSugar: 4.78gVitamin A: 124IUVitamin C: 6.13mgCalcium: 59mgIron: 1.54mg
Keyword German Onion Pie, Onion Tart, traditional German recipe, Zwiebelkuchen
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