German Zwiebelkuchen (Onion Pie) recipe

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Ingredients

6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4 egg
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie

Nutrition Info

440.9 calories
carbohydrate: 43.2 g
cholesterol: 92.7 mg
fat: 26.4 g
fiber: 4.7 g
protein: 10.3 g
saturatedFat: 10.3 g
servingSize: -
sodium: 415.4 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.

  2. Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion, mix well.

  3. Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.

  4. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Recipe Yield

10 to 12 servings

Recipe Note

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!

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