Why Make This Recipe
German Onion Pie, also known as Zwiebelkuchen, is a delightful dish that combines flaky pastry with the sweet flavor of caramelized onions. This recipe is perfect for gatherings, brunch, or just a comforting meal at home. It’s a unique dish that showcases simple ingredients, making it a great choice for both seasoned cooks and beginners alike.
How to Make Deliciously Savory German Onion Pie
Ingredients:
- 1 ¼ cups (300ml) warm milk
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 ¼ cups (400g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 pounds (900g) yellow onions, finely sliced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons caraway seeds (optional)
- 1 ¼ cups (300g) sour cream
- 2 large eggs
- ½ cup (120g) grated Swiss or Emmental cheese
Directions:
- In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5–10 minutes until it becomes foamy.
- In a separate bowl, combine flour, salt, and oil. Add the yeast mixture and stir until a dough forms.
- Knead the dough for 5–7 minutes until it is smooth. Cover it and let it rise for 1 hour.
- While the dough is rising, melt butter in a skillet over medium heat. Add the sliced onions and cook for 25–30 minutes, stirring frequently, until they are golden brown. Season the onions with ¾ teaspoon salt, black pepper, and optional caraway seeds. Remove from heat and let cool.
- Preheat your oven to 400°F (200°C). Grease a 10-inch tart or springform pan.
- Roll out the dough on a floured surface and press it into the pan. Use a fork to prick the bottom of the crust.
- In a bowl, whisk together sour cream, eggs, and cheese. Add the cooled onions and stir until everything is well combined.
- Pour the onion filling into the crust. Bake for 35–40 minutes, or until the filling is set and the top is golden brown. Let it rest for 10–15 minutes before slicing.
How to Serve Deliciously Savory German Onion Pie
Serve this savory pie warm or at room temperature. It pairs wonderfully with a simple green salad or can be enjoyed on its own. You can also add a dollop of sour cream or a sprinkle of fresh herbs to enhance the flavors.
How to Store Deliciously Savory German Onion Pie
To store any leftover onion pie, wrap it in plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3-4 days. Reheat in the oven or microwave before serving again.
Tips to Make Deliciously Savory German Onion Pie
- Make sure the milk is warm but not hot when adding the yeast; this helps the yeast activate.
- For an extra depth of flavor, let the onions caramelize a bit longer until they are deeply golden.
- If you don’t have caraway seeds, you can omit them or substitute with thyme or dill for a different taste.
Variation
For a twist on the classic recipe, try adding chopped cooked bacon or ham into the onion filling for a heartier dish. You can also experiment with different cheeses, such as cheddar or feta, to change the flavor profile.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance. After kneading, let it rise, then cover and refrigerate it for up to 24 hours. Allow it to come to room temperature before rolling it out.
2. Can I freeze the onion pie?
Absolutely! You can freeze the assembled, unbaked pie or the baked pie. For best results, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months.
3. What can I serve with German Onion Pie?
German Onion Pie goes well with a fresh salad, pickles, or even a side of applesauce for a sweet contrast. You can also serve it with a glass of white wine for adults.
German Onion Pie
Ingredients
Dough Ingredients
- 1 ¼ cups warm milk Should be warm but not hot
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Filling Ingredients
- 2 pounds yellow onions, finely sliced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons caraway seeds (optional) Can be substituted with thyme or dill
- 1 ¼ cups sour cream
- 2 large eggs
- ½ cup grated Swiss or Emmental cheese
Instructions
Preparation
- In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5–10 minutes until it becomes foamy.
- In a separate bowl, combine flour, salt, and oil. Add the yeast mixture and stir until a dough forms.
- Knead the dough for 5–7 minutes until it is smooth. Cover it and let it rise for 1 hour.
Cooking the Onions
- While the dough is rising, melt butter in a skillet over medium heat. Add the sliced onions and cook for 25–30 minutes, stirring frequently, until they are golden brown.
- Season the onions with ¾ teaspoon salt, black pepper, and optional caraway seeds. Remove from heat and let cool.
Assembling and Baking
- Preheat your oven to 400°F (200°C). Grease a 10-inch tart or springform pan.
- Roll out the dough on a floured surface and press it into the pan. Use a fork to prick the bottom of the crust.
- In a bowl, whisk together sour cream, eggs, and cheese. Add the cooled onions and stir until everything is well combined.
- Pour the onion filling into the crust. Bake for 35–40 minutes, or until the filling is set and the top is golden brown.
- Let it rest for 10–15 minutes before slicing.