📝 About This Recipe
Originating from the wine-growing regions of Germany, Zwiebelkuchen is a soul-warming savory tart that traditionally celebrates the autumn harvest. This recipe features a pillowy yeast dough base piled high with sweet, slow-cooked onions, smoky speck, and a rich caraway-scented custard. It’s the perfect balance of rustic comfort and sophisticated flavor, traditionally enjoyed during 'Federweißer' season with a glass of new wine.
🥗 Ingredients
The Yeast Dough Base
- 3 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Whole milk (lukewarm, about 105°F)
- 4 tablespoons Unsalted butter (melted and cooled slightly)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 teaspoon Salt
The Onion Filling
- 2 pounds Yellow onions (peeled and thinly sliced into half-moons)
- 5 ounces Smoked bacon or Speck (diced into small batons)
- 2 tablespoons Clarified butter or Oil (for sautéing)
- 1 tablespoon Caraway seeds (whole; aids digestion and adds authentic flavor)
The Custard Binder
- 1 cup Sour cream or Schmand (full fat is best)
- 3 pieces Large eggs (at room temperature)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (adjust based on saltiness of bacon)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
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3
Knead the dough by hand for 10 minutes or with a dough hook for 5-7 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 45-60 minutes until doubled in size.
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5
While the dough rises, prepare the filling. In a large skillet or Dutch oven, cook the diced bacon over medium heat until the fat renders and it starts to crisp.
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6
Add the clarified butter and the sliced onions to the skillet. Sauté the onions on medium-low heat for 15-20 minutes. You want them soft and translucent, not deeply browned.
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7
Stir in the caraway seeds during the last 5 minutes of sautéing. Remove the skillet from the heat and let the onion mixture cool slightly.
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8
In a separate bowl, whisk together the sour cream, eggs, nutmeg, salt, and pepper until smooth.
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9
Preheat your oven to 400°F (200°C). Grease a large baking sheet (approx. 12x17 inches) or a 12-inch springform pan.
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10
Punch down the risen dough and roll it out on a lightly floured surface to fit your prepared pan. Press the dough into the pan, creating a slight rim around the edges.
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11
Spread the cooled onion and bacon mixture evenly over the dough.
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12
Pour the sour cream and egg custard over the onions, using a spatula to ensure it seeps into the crevices.
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13
Bake in the center of the oven for 30-35 minutes, or until the crust is golden brown and the custard is set and lightly bronzed on top.
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14
Allow the Zwiebelkuchen to rest for 5-10 minutes before slicing. This helps the custard set for cleaner cuts.
💡 Chef's Tips
Don't skip the caraway seeds; they provide the signature flavor and help prevent the bloating often associated with large amounts of onions. If the onions release too much liquid while sautéing, drain them slightly before adding to the dough to avoid a 'soggy bottom'. For a vegetarian version, omit the bacon and add smoked paprika or smoked salt to maintain that classic smoky depth. Ensure your milk isn't too hot (above 115°F), or you will kill the yeast and the dough won't rise. You can use a pre-made pie crust in a pinch, but the authentic yeast dough provides a much better bready texture that stands up to the heavy filling.
🍽️ Serving Suggestions
Serve warm with a glass of chilled Riesling or, traditionally, 'Federweißer' (young, partially fermented wine). Accompany with a simple green side salad tossed in a sharp vinaigrette to cut through the richness. This dish is excellent as a snack for a crowd, sliced into small squares for an appetizer party. Pairs wonderfully with a bowl of creamy potato soup on a cold autumn evening. Leftovers can be reheated in the oven at 350°F to crisp the crust back up.