German Onion Bacon Zwiebelkuchen (Print-Friendly Version)
Rich onion and bacon filling with caraway seeds baked in delicate pastry. Satisfying as a main or hearty snack.
# What You’ll Need to Make This:
→ Crust
01 -
1 box (400 g) refrigerated pie crusts (2 count)
→ Filling
02 -
2 tablespoons (28 g) unsalted butter
03 -
1 kg yellow onions, finely diced
04 -
5 slices thick-cut bacon, finely chopped
05 -
360 ml full-fat sour cream
06 -
4 large eggs
07 -
2 tablespoons (16 g) unbleached all-purpose flour
08 -
2 teaspoons (10 g) salt
09 -
1 teaspoon (2 g) caraway seeds, plus extra for sprinkling
# How to Prepare:
01 -
Preheat oven to 200°C. Grease a 23 cm springform pan. Assemble all measured ingredients.
02 -
In a Dutch oven or heavy skillet over medium-high heat, fry chopped bacon until crispy. Transfer to a plate, reserving rendered fat.
03 -
Add butter to the bacon fat in the same pan. Stir in the onions and cook for 25 to 30 minutes, stirring occasionally, until golden and softened. Remove from heat and let cool slightly.
04 -
In a mixing bowl, whisk together sour cream, eggs, flour, salt, and caraway seeds until fully combined.
05 -
On a lightly floured surface, gently roll out one pie crust to increase its diameter by approximately 2.5 cm.
06 -
Press the rolled-out pastry into the prepared springform pan, ensuring a 2.5 cm border from the pan's top edge.
07 -
Fold cooled onion and bacon mixture into the sour cream mixture. Pour filling into the crust-lined pan and sprinkle with extra caraway seeds.
08 -
Transfer to the oven and bake for 50 to 55 minutes, or until the top is golden and the center is set. Let rest briefly before serving.
# Extra Tips:
01 -
Zwiebelkuchen is best enjoyed warm but also maintains excellent flavor and texture when reheated the following day.