Description
This authentic German Zwiebelkuchen features a soft, tender yeast crust topped with slowly caramelized onions, smoked bacon, and a silky egg and cream custard filling that bakes to golden perfection. Perfect for cozy weeknight dinners or entertaining guests with a taste of traditional German comfort food.
Ingredients
Scale
- 185 g all-purpose flour
- 110 ml lukewarm milk
- 35 g butter, soft
- 14 g fresh yeast, or one 7-gram packet instant yeast
- ¾ tsp salt
- ½ tsp sugar, to activate the yeast
- 600 g onions, about 4 to 5 medium onions, finely chopped
- 50 g butter, for cooking the onions
- 2 tbsp flour, to thicken the filling
- 1 large egg, or 2 small eggs, beaten
- 100 ml heavy cream
- To taste salt and pepper
- 2 tsp caraway seeds, or to taste
- 100 g smoked bacon, diced into small pieces
Instructions
- Activate the Yeast: Dissolve the fresh yeast and sugar in the lukewarm milk, stirring gently to combine. Let it sit for about 2 to 3 minutes until foamy.
- Combine the Dry Ingredients: In a large bowl, combine the flour and salt, then add the softened butter and mix until the texture resembles breadcrumbs.
- Knead the Dough: Pour the yeast mixture into the flour mixture and knead by hand or with a stand mixer for about 5 to 7 minutes until the dough is smooth, elastic, and slightly sticky.
- First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm spot for 45 to 60 minutes, or until doubled in size.
- Grease the Pan: Lightly butter a 28 cm round baking pan or springform pan.
- Roll Out the Dough: Punch down the risen dough and roll it out on a lightly floured surface to fit your pan.
- Press into Pan: Carefully transfer the dough to the greased pan and gently press it to cover the bottom and sides, forming a slight rim around the edges.
- Prep the Onions: Finely chop the onions into thin, even pieces for quick and even cooking.
- Cook Low and Slow: In a large pan over medium-low heat, melt the butter and add the chopped onions. Cook gently for 15 to 20 minutes, stirring occasionally, until they are completely soft and translucent with a light golden color.
- Thicken with Flour: Sprinkle the flour over the cooked onions and stir to combine, cooking for another 1 to 2 minutes until slightly thickened.
- Cool Slightly: Remove the pan from heat and let the onion mixture cool for about 5 minutes.
- Mix the Custard: Stir the beaten egg and heavy cream into the cooled onions to create a silky filling, then season with salt, pepper, and caraway seeds to taste.
- Spread the Filling: Evenly distribute the creamy onion mixture over the dough base in the pan, smoothing the top gently.
- Add the Bacon: Scatter the diced smoked bacon evenly over the onion filling.
- Bake to Golden: Place the pie on the middle rack of a preheated 200°C (390°F) oven and bake for 35 to 45 minutes, until the crust is golden brown and the filling is slightly bubbling around the edges.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes