This German deep dish onion pie, or Zwiebelkuchen, is a rustic and hearty dish filled with sweet caramelized onions, smoky bacon, and a rich, creamy egg custard, all nestled inside a buttery, flaky crust. With deep flavors and satisfying texture, this savory pie is a traditional favorite in southern Germany, especially enjoyed during the autumn season alongside a glass of wine or beer.
Why You’ll Love This Recipe
German deep dish onion pie brings comfort food to a new level. The slow-cooked onions develop a deep, sweet flavor that perfectly complements the salty crispness of bacon and the richness of the cream and egg filling. The caraway seeds add an optional authentic touch, while the flaky crust delivers the ideal contrast in texture. It’s perfect for serving warm or at room temperature, making it a versatile option for lunch, dinner, or even brunch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pie crust (store-bought or homemade)
- 4 large onions, thinly sliced
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds (optional)
- 1 tablespoon fresh parsley, chopped
Directions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and gently press it into a deep-dish pie pan. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside on paper towels.
- In the same skillet with the remaining bacon fat, add the sliced onions. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until the onions are golden and caramelized.
- In a medium bowl, whisk together sour cream, heavy cream, eggs, salt, pepper, and caraway seeds (if using) until smooth.
- Stir the caramelized onions and cooked bacon into the cream mixture.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is set.
- Let the pie cool for about 10 minutes before slicing.
- Garnish with freshly chopped parsley and serve warm or at room temperature.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
- Vegetarian Version: Omit the bacon and add sautéed mushrooms or leeks for an equally rich flavor.
- Cheesy Twist: Stir in 1/2 cup grated Gruyère or Emmental cheese for added depth.
- Mini Pies: Make individual pies using a muffin tin for a party-friendly option.
- Whole Grain Crust: Use a whole wheat pie crust for a heartier base.
- Spice It Up: Add a pinch of nutmeg or smoked paprika to the custard for an extra layer of flavor.
Storage/Reheating
Storage:
Store leftover onion pie covered in the refrigerator for up to 3 days.
Reheating:
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Microwave reheating is also possible but may soften the crust.
Freezing:
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is the origin of onion pie?
Onion pie, or Zwiebelkuchen, is a traditional German dish often served in the fall during wine harvest festivals, particularly in southern regions like Swabia and the Rhineland.
Can I use a pre-baked pie shell?
No need to pre-bake the crust for this recipe, as the filling sets well during baking.
What onions work best?
Yellow onions are ideal for their balance of sweetness and depth, but white or sweet onions also work.
Can I make this in advance?
Yes, it can be made a day ahead and reheated before serving. The flavor often improves after resting.
Is this dish suitable for brunch?
Absolutely. It pairs wonderfully with a light salad or fresh fruit for a satisfying brunch option.
Can I use crème fraîche instead of sour cream?
Yes, crème fraîche is an excellent substitute with a slightly tangier taste.
Do I have to use caraway seeds?
They are optional but traditional in German onion pie. Omit them if you prefer a milder flavor.
Can I make this gluten-free?
Yes, use a gluten-free pie crust to make the dish suitable for gluten-free diets.
What should I serve with onion pie?
Serve with a crisp green salad, roasted vegetables, or a simple cucumber salad. It also pairs beautifully with dry white wine or German beer.
Can I use puff pastry instead of a pie crust?
Yes, puff pastry can be used for a flakier texture, though it may rise more during baking.
Conclusion
German deep dish onion pie is a savory and satisfying dish steeped in tradition, bringing together caramelized onions, crispy bacon, and creamy custard in a flaky crust. Whether you’re serving it for a cozy dinner, festive occasion, or casual lunch, this pie offers warmth, richness, and authentic German flavor in every bite. Enjoy it as part of a hearty meal or on its own with a simple salad—either way, it’s sure to become a favorite.
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German Deep Dish Onion Pie
- Total Time: 1 hour
- Yield: 6 servings
Description
This German Deep Dish Onion Pie (Zwiebelkuchen-style) is a savory, comforting dish packed with caramelized onions, crispy bacon, and a rich, creamy filling inside a flaky pie crust. Perfect for a cozy dinner or lunch, it’s a flavorful traditional recipe that delivers hearty satisfaction in every bite.
Ingredients
For the Crust:
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1 pie crust (store-bought or homemade)
For the Filling:
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4 large onions, thinly sliced
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1 tablespoon olive oil
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6 slices bacon, chopped
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1/2 cup sour cream
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1/2 cup heavy cream
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2 large eggs
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon caraway seeds (optional)
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Roll out the pie crust and place it into a deep-dish pie pan. Set aside.
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In a large skillet, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove and set aside.
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In the same skillet, add sliced onions and cook over medium-low heat for 15–20 minutes, stirring occasionally, until caramelized and golden brown.
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In a mixing bowl, whisk together sour cream, heavy cream, eggs, salt, pepper, and caraway seeds (if using).
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Stir in the caramelized onions and crispy bacon.
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Pour the filling into the prepared crust and smooth the top.
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Bake for 40–45 minutes, or until the filling is set and lightly golden.
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Let cool for 10 minutes before slicing. Garnish with chopped parsley and serve.
Notes
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This pie can be made a day ahead and reheated in the oven.
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Caraway seeds add traditional German flavor but can be omitted for a milder taste.
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Serve with a green salad or a crisp German beer for an authentic meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Savory Pie
- Method: Baking, Sautéing
- Cuisine: German
