zwiebelkuchen (onion pie)

Emily1937 avatar
By Emily Schaefer
from BROOKER, FL

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)

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