Zwiebelkuchen | German Onion Pie

happy fall y’all

We made it through the summer of 2020. Phew! You know what I mean. Time to celebrate autumn, aka fall in North American English. Today, I am doing it by making the Zwibelkuchen, a German onion pie.

For a passionate foody, Germany is one of the best travel destinations in the Fall. I follow my German friends who share their trip pictures on Facebook and remember mine four years ago. One of the memories is an onion pie and my first Federweißer (“new wine” or “feather-like” wine). I was in the back seat of a car with a bottle on Federweißer, responsible for holding a bottle carefully compensating turns, so that — Gott behüte! — it would not explode with a fountain of wine.

Recently, I came across somebody saying no other cuisine in the world makes the fall as awsome as German cuisine. I am sure there will be those to argue, but not me. I agree unconditionally.

Zwiebelkuchen
Zwiebelkuchen

no 40th Octoberfest in Fredericksburg this year

But who can stop you from making it happen in your home kitchen?

Order good wheat and rye flour from Barton Springs Mill. Get that wonderful CM cherrywood smoked bacon from Central Market or HEB. Texas sweet onions are the best for this pie. The best local eggs at HEB and CM are the eggs from Vital Farms. Seriously!

I use a special German spice blend — a gift from my German friends, but you can use caraway seeds instead. They are available at Savory Spice Shop.

And good Mozel Riesling. Cold. Bitte schön.

Zwiebelkuchen: Spice Mix
Zwiebelkuchen: Spice Mix

Zwiebelkuchen | German Onion Pie

Prep Time30 mins
Cook Time1 hr
Course: Appetizer, Main Course, Side Dish
Cuisine: German
Keyword: bacon, German, onion, pie
Servings: 16 portions
Calories: 336kcal

Ingredients

for dough (for 2 pies 8" D 1.5" H)

  • 80 g TAM105 whole wheat flour
  • 170 g Wren Abruzzi rye flour
  • 0.25 tsp salt fine, sea salt
  • 170 g butter
  • 60 g water ice cold

for filling (for 2 pies 8" D 1.5" H)

  • 10 slice bacon diced
  • 5 lb onion sweet, diced
  • 3 cup sour cream
  • 6 each eggs large
  • 4 tbsp wheat flour all-purpose
  • 4 tsp kosher salt
  • 2 tsp caraway seeds or black jeera, or German bread spice mix
  • 0.5 tsp black pepper freshly ground

Instructions

for dough

  • In a bowl of a stand mixer, measure the flours and salt, mix and sift. Add cold cubed butter and stir on low speed with a paddle attachment until the mixture looks like crumbs. Add ice-cold water and, with the same paddle attachment, knead the dough until smooth.
  • Stop, remove the dough, roll into two 12" D rounds between parchment paper sheets, and let rest for at least an hour in a fridge. It can be made in advance to keep refrigerated for 2-3 days, of frozen for a month.

for filling

  • Place diced bacon in a cold frying pan, place over low heat, and slowly render fat, stirring.
    Zwiebelkuchen: Slicing Bacon
  • Add onions and slowly caramelize them until golden brown, stirring. Remove from the heat and let cool.
    Zwiebelkuchen: Caramelizing Bacon and Onions
  • In a bowl, combine sour cream, eggs, flour, and seasoning. Whisk them to mix well.
    Zwiebelkuchen: Batter
  • Add the caramelized onions with bacon and mix well.
    Zwiebelkuchen: Making

to make the pie

  • Preheat oven 400F. Place the shelf in the middle of the oven.
  • Line the baking molds with the dough rounds.
    Zwiebelkuchen: Heirloom Wheat and Rye Dough
  • Fill them with the onion mixture. Bake for 45 minutes to an hour until the top is golden brown and the center is cooked. Let cool.
    Zwiebelkuchen: Making
  • Serve warm or cold. A glass of cold Mosel Riesling will make it even better! Enjoy!
    Zwiebelkuchen: Baked, Hot

Nutrition

Calories: 336kcal | Carbohydrates: 28g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 826mg | Potassium: 359mg | Fiber: 4g | Sugar: 7g | Vitamin A: 539IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 1mg

 

Zwiebelkuchen with Rieslling