Teresa's Recipes
Zwiebelkuchen
Zwiebelkuchen, or onion pie, is a beloved savory dish hailing from the Swabian region of Germany. This delightful pie features a buttery yeast crust, generously layered with sweet caramelized onions, crispy bacon, and a creamy custard seasoned with aromatic caraway seeds. Perfect for fall gatherings or a cozy evening meal, Zwiebelkuchen is often served warm with a side of fresh salad and a glass of German wine or beer. Its hearty flavors and comforting texture make it a staple in German cuisine, reflecting the rich agricultural traditions of the region.
Ingredients
- 1 teaspoon Caraway seeds
- 2 large Eggs
- 1 cup Heavy cream
- 6 ounces, diced Bacon
- 4 medium, thinly sliced Onions
- 2 tablespoons, melted Butter
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 cup Warm water
- 1 teaspoon Sugar
- 2 teaspoons active dry yeast Yeast
Dietary Notes
- Servings: 8
- Dish Type: Savory Pie
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 400
- Fat: 30g
- Carbs: 30g
- Protein: 12g
- Sodium: 700mg
- Sugar: 1g
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Allow it to stand until foamy, about 10 minutes.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the melted butter. Mix until a dough begins to form, then knead on a floured surface until smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Preheat your oven to 375°F (190°C). Once the dough has risen, roll it out on a floured surface and press it into a greased pie dish, ensuring the edges are even.
- In a large skillet, cook the diced bacon over medium heat until crispy. Add the sliced onions and cook until softened and slightly caramelized, about 10-15 minutes. Remove from heat and allow to cool slightly.
- In a separate bowl, whisk together the heavy cream, eggs, caraway seeds, and a pinch of salt. Stir in the cooled onion and bacon mixture.
- Pour the onion and bacon custard mixture evenly over the prepared crust in the pie dish.
- Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. Allow to cool slightly before slicing and serving.
Tips
- For a vegetarian version, omit the bacon and substitute with sautéed mushrooms or spinach.
- Serve with a simple green salad dressed in vinaigrette to balance the richness of the pie.
- Zwiebelkuchen is best enjoyed warm but can be stored in the refrigerator for up to 3 days and reheated in the oven.