Recipe Recommendation

German Onion and Bacon Pie (Zwiebelkuchen)

Prep: 10 min, Total 1 hr 20 min

Servings: 6


  • 1 refrigerated pie crust (rolled up in a sheet)
  • 2 tablespoons butter (28 grams)
  • 2 1/4 lb (1 kg) onions, finely diced
  • 5 slices thick cut bacon, finely chopped
  • 1 ½ cups (360g) full fat sour cream
  • 4 large eggs
  • 2 Tbsp (17g) all-purpose flour
  • 2 tsp (12g) salt
  • 1 tsp (2g) caraway seeds, plus more for sprinkling


  1. Preheat oven to 400°F (200°C), grease 9-inch springform pan.
  2. In a heavy skillet over medium - high heat fry the bacon until crispy
  3. Add the onions and butter and cook them for about 25-30 minutes until light goldenbrown. Remove from heat and let the mixture cool.
  4. Combine all remaining filling ingredients in a medium bowl and stir well to combine:
    1. Sour cream
    2. Eggs
    3. Flour
    4. Salt
    5. Carraway seeds
  5. On a lightly floured surface, gently roll out one refrigerated pie crust just enough to extend it by an inch or so in diameter. Lay the pie crust on the springform, slightly pressing it on the bottom and sides, leaving about an inch border from the top of thepan.
  6. Add the onion mixture to the filling mixture and stir until combined. Pour the filling intothe springform and sprinkle a few reserved caraway seeds on top.
  7. Bake for 50-55 minutes or until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the center.

Best served warm. Also excellent reheated the next day.