Zwiebelkuchen
A traditional German onion tart with a savory custard filling and flaky crust.
30 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 1 pre-made pie crust (or homemade dough)
- 4 large onions, thinly sliced
- 3 tbsp butter
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp caraway seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices bacon, diced (optional)
- 1 tbsp flour
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Roll out the pie crust and press it into a greased tart or pie pan. Prick the bottom with a fork and pre-bake for 10 minutes.
In a large skillet, melt butter over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and golden (about 15-20 minutes).
If using bacon, cook it separately until crispy, then drain on paper towels. Sprinkle flour over the cooked onions and stir well to combine.
In a bowl, whisk together eggs, sour cream, heavy cream, caraway seeds, salt, and pepper until smooth.
Spread the caramelized onions evenly over the pre-baked crust. Pour the egg mixture over the onions. Sprinkle bacon on top if using.
Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Let cool slightly before slicing and serving.
Chef's Tips
- Onion Tip: Cook the onions slowly to bring out their natural sweetness without burning.
- Crust Tip: Blind bake the crust to prevent sogginess from the custard filling.
- Variation: Add grated cheese like Gruyère or Emmental for extra richness.
- Serving Suggestion: Pair with Federweißer (young wine) for an authentic German experience.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven for best texture.
