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Home Zwiebelkuchen

Savory German Onions Tart Comfort food Quiche Autumn Winter

Zwiebelkuchen is that recipe you understand in one bite: golden-brown baked dough, gently braised onions and a creamy filling with just the right amount of body. This is savory baking at its best, and you'll need a good tart tin that distributes heat evenly. Serve it warm from the oven, cut into slices, with a glass of white wine. Together at the table — that's what this dish is made for.

x_ckl_recipe_markerZwiebelkuchen Zwiebelkuchen is a classic German-Alsatian onion tart with a creamy filling of braised onions, bacon and sour cream. Hearty, flavorful and perfect for a cozy moment at the table. How to make a Zwiebelkuchen? Main course German 6 servings 20 min 30-35 min 10 min 105 min

Make the dough: mix 250 g flour with 1 teaspoon dry yeast, a pinch of salt and 1 teaspoon sugar. Add 150 ml lukewarm water and 2 tablespoons olive oil and knead into a smooth dough. Cover and let rise for 45 minutes in a warm place.
Meanwhile, heat 2 tablespoons butter in a large frying pan over medium heat. Add 800 g onions sliced into thin rings with a pinch of salt. Braise the onions over low heat for 25 to 30 minutes until soft and golden. Stir regularly. Let cool slightly afterwards.
Fry 150 g bacon lardons in a dry pan until crispy. Drain on kitchen paper and set aside.
In a bowl whisk 200 g sour cream with 2 eggs, a pinch of nutmeg, salt and pepper. Stir in the braised onions and the bacon.
Preheat the oven to 200°C (conventional heat).
Lightly grease your tart tin (25 cm diameter). Roll out the risen dough on a floured work surface into a round that covers the bottom and sides of the tin. Gently press the dough into the tin.
Spoon the onion filling evenly over the dough. Smooth the top.
Bake the Zwiebelkuchen in the middle of the oven for 30 to 35 minutes until golden and cooked through. The filling should be set and the edges lightly crisp.
Let the tart rest for 10 minutes before slicing. Serve warm, in slices, optionally with a fresh green salad on the side.

Savory German Onions Tart Comfort food Quiche Autumn Winter 250 g flour 1 teaspoon dry yeast 1 teaspoon sugar Pinch of salt 150 ml lukewarm water 2 tablespoons olive oil 800 g onions 2 tablespoons butter 150 g bacon lardons 200 g sour cream 2 eggs Pinch of nutmeg Salt and pepper to taste Tart tin (25 cm) Large frying pan Mixing bowl Rolling pin Chopping board Sharp knife Whisk Cake molds pie-dish Whisks whisk Doughrollers rolling-pin Mixing Bowl mixing-bowl Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 25 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Classic Apfelstrudel from the oven foodies-klassieke-apfelstrudel-uit-de-oven Klassieke Pflaumenkuchen met verse pruimen foodies-klassieke-pflaumenkuchen-met-verse-pruimen Hazelnut-pumpkin caramel tart foodies-hazelnoot-pompoenkaramel-taart

Recipe

Zwiebelkuchen

Zwiebelkuchen is a classic German-Alsatian onion tart with a creamy filling of braised onions, bacon and sour cream. Hearty, flavorful and perfect for a cozy moment at the table.

Course	Main course
Kitchen	German
Servings	6 servings

Preparation time

Preparation time	20 min
Time in oven	30-35 min
Stiffen up min.	10 min
Total	105 min

Equipment

Tart tin (25 cm)
Large frying pan
Mixing bowl
Rolling pin
Chopping board
Sharp knife
Whisk

Ingredients

250 g flour
1 teaspoon dry yeast
1 teaspoon sugar
Pinch of salt
150 ml lukewarm water
2 tablespoons olive oil
800 g onions
2 tablespoons butter
150 g bacon lardons
200 g sour cream
2 eggs
Pinch of nutmeg
Salt and pepper to taste

How to make a Zwiebelkuchen?

Make the dough: mix 250 g flour with 1 teaspoon dry yeast, a pinch of salt and 1 teaspoon sugar. Add 150 ml lukewarm water and 2 tablespoons olive oil and knead into a smooth dough. Cover and let rise for 45 minutes in a warm place.
Meanwhile, heat 2 tablespoons butter in a large frying pan over medium heat. Add 800 g onions sliced into thin rings with a pinch of salt. Braise the onions over low heat for 25 to 30 minutes until soft and golden. Stir regularly. Let cool slightly afterwards.
Fry 150 g bacon lardons in a dry pan until crispy. Drain on kitchen paper and set aside.
In a bowl whisk 200 g sour cream with 2 eggs, a pinch of nutmeg, salt and pepper. Stir in the braised onions and the bacon.
Preheat the oven to 200°C (conventional heat).
Lightly grease your tart tin (25 cm diameter). Roll out the risen dough on a floured work surface into a round that covers the bottom and sides of the tin. Gently press the dough into the tin.
Spoon the onion filling evenly over the dough. Smooth the top.
Bake the Zwiebelkuchen in the middle of the oven for 30 to 35 minutes until golden and cooked through. The filling should be set and the edges lightly crisp.
Let the tart rest for 10 minutes before slicing. Serve warm, in slices, optionally with a fresh green salad on the side.

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A good tart tin really makes the difference with this recipe. You want a base that bakes evenly and edges that get nicely crisp without burning. Choose a tin with a solid non-stick coating so your tart comes out effortlessly and you can clean the tin quickly afterwards.

Zwiebelkuchen tastes best warm, on the day you bake it. Have leftovers? Store the tart covered in the fridge and warm it the next day in the oven at 160°C. Almost as tasty as the first time.