German Onion Bacon Zwiebelkuchen

This hearty German Onion and Bacon Pie is a cozy classic that turns onions and bacon into irresistible comfort food. The filling is gently sweet and savory in a flaky crust and has a custardy texture that makes it perfect for a chilly night or sharing with friends. It is a true crowd-pleaser and just as delicious reheated.

I made this for Oktoberfest one year and my family now requests it every fall. The aroma of onions and smoky bacon fills the house and signals the start of the season for us.

Ingredients

• Refrigerated pie crust: You get a tender base without the fuss of homemade shortcut pastry Choose high quality crust with no artificial flavors if possible
• Butter: Adds richness and helps the onions turn perfectly golden Use good quality European style for deeper flavor
• Yellow onions: The star of the show look for onions that feel heavy with no signs of sprouting or softness
• Thick cut bacon: Adds smoky salty bite Choose bacon with lots of lean and some fat for best flavor
• Full fat sour cream: Essential for that creamy tangy custard Use fresh high quality sour cream with no added gums
• Large eggs: Bind the filling and create a smooth texture Choose free range or organic for richer taste
• All purpose flour: A little goes a long way to help the custard set Go for unbleached if available
• Salt: Balances the flavors Use kosher salt for clean seasoning
• Caraway seeds: Brings classic German flavor with a light earthy note Toast briefly before using to boost aroma

Step-by-Step Instructions

Prepare the Crust:

Unroll one pie crust on a lightly floured surface and gently roll it out until it is about one inch wider than your pan Place it in a greased nine inch springform pan pressing it into the bottom and up the sides Leaving a one inch border from the top gives the pie space to rise while baking

Cook the Bacon:

Chop bacon slices into small pieces and place them in a Dutch oven or a heavy skillet over medium high heat Cook until the bacon is crispy and golden brown which can take around six to eight minutes Use a slotted spoon to transfer cooked bacon to a paper towel lined plate reserving the fat in the pan

Caramelize the Onions:

Add finely diced onions and butter to the pan with the bacon drippings Turn the heat to medium Cook the onions slowly stirring often for about twenty five to thirty minutes They should become soft and turn light golden brown The slow cooking is essential and patience will deliver sweeter mellow onions Remove the pan from heat and allow the mixture to cool almost to room temperature

Mix the Filling:

In a large mixing bowl whisk together the sour cream eggs flour salt and caraway seeds until the mixture is smooth Make sure there are no flour lumps This creates a silky custard base

Combine and Fill:

Add the cooled onions and bacon to the custard filing Stir until everything is evenly distributed Pour the filling into the prepared springform pan Smooth the top and sprinkle a few extra caraway seeds for aroma

Bake the Pie:

Place the pan on a baking sheet in an oven preheated to four hundred degrees Fahrenheit Bake for fifty to fifty five minutes The top should be a deep golden brown and the center should feel set but just barely firm when gently pressed Let cool for at least fifteen minutes before slicing to allow the filling to settle

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Caraway seeds are my favorite part adding a whiff of old world flavor that reminds me of family gatherings in my grandmother’s kitchen I still remember watching her toast the seeds by hand while telling stories about her childhood in Germany

Storage Tips

Cool the pie completely before storing Cover with foil or plastic wrap and refrigerate for up to four days Always reheat slices in the oven or toaster oven so the crust stays crisp Microwaving makes it soggy

Ingredient Substitutions

If you need to substitute sour cream use full fat Greek yogurt or crème fraîche For a vegetarian version try smoked tempeh instead of bacon though the classic flavor will be different Sweet onions or white onions can be used if you are in a pinch

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Serving Suggestions

This pie is filling enough for a main course when served with a simple green salad and a glass of Riesling It also works beautifully on a brunch spread alongside eggs or with roasted vegetables For a party cut into small squares for easy finger food

About Zwiebelkuchen

Zwiebelkuchen means onion cake and it is a beloved fall specialty in Germany especially in wine growing regions The tradition dates back to centuries where villagers celebrated the onion and grape harvest with hearty pies and fresh pressed wine The combination of richness and tangy onions is a taste of German hospitality

Recipe FAQs

→ What type of onions work best?

Yellow onions are preferred for their sweetness after caramelizing, though white onions can also be used in a pinch.

→ Can I substitute the bacon?

Yes, smoked ham or pancetta can be used. For a vegetarian version, omit the bacon and increase onions slightly.

→ How is the crust prepared?

Use refrigerated pie crust, rolled to fit a springform pan. Press gently into the edges for best results.

→ What gives this dish its classic flavor?

Caramelized onions, smoky bacon, and caraway seeds provide its signature savory and slightly spicy notes.

→ Is it better served warm or cold?

It’s traditionally served warm, but leftovers taste great reheated or even at room temperature the next day.

→ Can I prepare it in advance?

Absolutely. Zwiebelkuchen can be baked ahead and refrigerated, then gently reheated to serve fresh.