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Home Zwiebelkuchen

Zwiebelkuchen

Name: Zwiebelkuchen
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6 people
Cuisine: German
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 diced bacon; 200 g sour cream; 2 eggs; Pinch of nutmeg; Salt and pepper to taste

Gepubliceerd op 14 september 2026

Savory German Onions Tart Comfort food Quiche Autumn Winter

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

x_ckl_recipe_marker Zwiebelkuchen Zwiebelkuchen is a classic German-Alsatian onion tart with a creamy filling of stewed 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 people 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. Stew the onions over low heat for 25 to 30 minutes until soft and golden. Stir regularly. Then let cool slightly.
Fry 150 g diced bacon in a dry pan until crispy. Drain on kitchen paper and set aside.
In a bowl, beat 200 g sour cream with 2 eggs, a pinch of nutmeg, salt and pepper. Stir in the stewed onions and the bacon.
Preheat the oven to 200°C (conventional heat).
Lightly grease your tart pan (25 cm diameter). Roll the risen dough out on a floured work surface into a round sheet that covers the base and sides of the pan. Press the dough gently into the pan.
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 slightly crisp.
Let the tart rest for 10 minutes before you cut it. Serve warm, in wedges, 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 diced bacon 200 g sour cream 2 eggs Pinch of nutmeg Salt and pepper to taste Tart pan (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-savory-pumpkin-tart-with-sage Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven Classic Pflaumenkuchen with fresh plums foodies-classic-pflaumenkuchen-with-fresh-plums Hazelnut-pumpkin caramel tart foodies-hazelnut-pumpkin-caramel-tart

Recipe

Zwiebelkuchen

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

Course	Main course
Kitchen	German
Servings	6 people

Preparation time

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

Equipment

Tart pan (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 diced bacon
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. Stew the onions over low heat for 25 to 30 minutes until soft and golden. Stir regularly. Then let cool slightly.
Fry 150 g diced bacon in a dry pan until crispy. Drain on kitchen paper and set aside.
In a bowl, beat 200 g sour cream with 2 eggs, a pinch of nutmeg, salt and pepper. Stir in the stewed onions and the bacon.
Preheat the oven to 200°C (conventional heat).
Lightly grease your tart pan (25 cm diameter). Roll the risen dough out on a floured work surface into a round sheet that covers the base and sides of the pan. Press the dough gently into the pan.
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 slightly crisp.
Let the tart rest for 10 minutes before you cut it. Serve warm, in wedges, optionally with a fresh green salad on the side.

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A good tart pan really makes a difference with this recipe. You want a base that cooks evenly and edges that become nicely crispy without burning. Choose a pan with a sturdy non-stick coating so your tart comes out effortlessly and the pan is quick to clean afterward.

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

Related products

Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 25 x 3 cm

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Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm

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Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm

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