zwiebelkuchen (onion pie)

Emily1937 avatar
By Emily Schaefer

From the "Art of German Cooking" by Betty Wason. My husband loves this cookbook, and is always so pleased when I try one of the recipes. He is from Germany and made a fan of all things German in me. Their recipes are so good!

serves 6
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For zwiebelkuchen (onion pie)

  • 2 c
    sifted all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 3/4 c
  • 1 md
    egg, beaten
  • 1 Tbsp
    cream, optional
  • 1
    unbeaten egg white
  • 2 c
    chopped onion (sweet onions 4 large)
  • 2 slice
    bacon, diced
  • 2 Tbsp
  • 1/4 tsp
  • 1 tsp
    caraway seed
  • 1/2 Tbsp
  • 1/2 c
    heavy cream
  • 2 md
    eggs, beaten

How To Make zwiebelkuchen (onion pie)

  • 1
    Pastry, Combine flour, baking powder, and salt. Chop in the butter by pastry blender or 2 knives, until mealy. Add the egg. Blend until consistency of pie dough. Add cream if dough is not sufficiently moist.
  • 2
    Working lightly, pat into the bottom and sides of a 9 inch round layer cake pan. Brush egg white over bottom of crust, This prevents crust from becoming soggy.
  • 3
    Filling: Cook the onions and bacon in butter until very soft. Add salt and caraway seed. Stir in flour, then slowly add cream. Remove from heat
  • 4
    Add a little of the mixture to beaten eggs, then combine the two. Spoon into pastry lined cake pan. Bake in oven preheated to 375 F until pastry is crisp and golden and filling is firm. Serve hot from the oven

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