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Zwiebelkuchen (German onion pie)

Based on 7 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Traditional Zwiebelkuchen can also be made with bacon. For me, it’s important to use a fresh sourdough starter (you can buy it in a bakery or grocery stores), because it suits the sweet onions best. Have fun cooking and enjoying this dish!”

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
90
min.
Resting

Ingredients

Servings:-8+
onions
1 tsp maple syrup
2 tbsp water (lukewarm)
2 tbsp fresh yeast
80 g fresh sourdough starter
260 g rye flour
50 g butter (soft)
1 tbsp salt
150 ml milk
eggs
150 ml heavy cream
100 g sour cream
1 tsp ground caraway
vegetable oil (for greasing)
flour (for dusting)
salt
pepper
Metric
Imperial

Utensils

  • 1 bowl
  • 1 whisk
  • 1 stand mixer with dough hook
  • plastic wrap
  • 1 bowl (small)
  • 1 cutting board
  • 1 knife
  • 1 frying pan
  • 1 cooking spoon
  • 1 bowl (large)
  • 1 oven
  • 1 rolling pin
  • 1 springform pan (10 in.)

Nutrition per serving

Cal
348
Protein
9 g
Fat
19 g
Carb
41 g
  • Step 1/5

    Break fresh yeast into a bowl with lukewarm water. Add maple syrup and whisk to combine. Let rest for 5 min, or until bubbles form. Melt butter. In a stand mixer, add rye flour, fresh sourdough starter, butter, salt, milk, and yeast-syrup mixture. Knead until a smooth dough forms. Dust with some flour to prevent sticking, then form into a ball. Cover the dough and let it rise in a warm place for about 1 hour.
    • 2 tbsp fresh yeast
    • 2 tbsp water (lukewarm)
    • 1 tsp maple syrup
    • 50 g butter (soft)
    • 260 g rye flour
    • 80 g fresh sourdough starter
    • 1 tbsp salt
    • 150 ml milk
    • flour (for dusting)
    • 1 bowl
    • 1 whisk
    • 1 stand mixer with dough hook
    • plastic wrap
    • 1 bowl (small)

    Break fresh yeast into a bowl with lukewarm water. Add maple syrup and whisk to combine. Let rest for 5 min, or until bubbles form. Melt butter. In a stand mixer, add rye flour, fresh sourdough starter, butter, salt, milk, and yeast-syrup mixture. Knead until a smooth dough forms. Dust with some flour to prevent sticking, then form into a ball. Cover the dough and let it rise in a warm place for about 1 hour.

  • Step 2/5

    Thinly slice onions. In a frying pan with vegetable oil, add onion and fry for approx. 15 min. over medium heat, or until translucent. Sprinkle with flour and fry for 1 min. more. Remove from heat and let cool.
    • onions
    • vegetable oil (for greasing)
    • flour (for dusting)
    • 1 cutting board
    • 1 knife
    • 1 frying pan
    • 1 cooking spoon

    Thinly slice onions. In a frying pan with vegetable oil, add onion and fry for approx. 15 min. over medium heat, or until translucent. Sprinkle with flour and fry for 1 min. more. Remove from heat and let cool.

  • Step 3/5

    In a mixing bowl, whisk eggs with cream, sour cream, salt, caraway and pepper.
    • eggs
    • 150 ml heavy cream
    • 100 g sour cream
    • 1 tsp ground caraway
    • salt
    • pepper
    • 1 bowl (large)

    In a mixing bowl, whisk eggs with cream, sour cream, salt, caraway and pepper.

  • Step 4/5

    Preheat the oven to 200ºC/400ºF. On a floured surface, roll out the dough into a circle larger than your pan, and transfer it to the greased springform pan. Let it rise again for approx. 30 min.
    • flour (for dusting)
    • vegetable oil (for greasing)
    • 1 oven
    • 1 rolling pin
    • 1 springform pan (10 in.)

    Preheat the oven to 200ºC/400ºF. On a floured surface, roll out the dough into a circle larger than your pan, and transfer it to the greased springform pan. Let it rise again for approx. 30 min.

  • Step 5/5

    Press the dough to flatten the bottom and layer with onions. Cover with egg and cream mixture. Transfer to the oven and bake at 200ºC/400ºF for 35 – 40 min. Let cool completely before slicing. Enjoy!

    Press the dough to flatten the bottom and layer with onions. Cover with egg and cream mixture. Transfer to the oven and bake at 200ºC/400ºF for 35 – 40 min. Let cool completely before slicing. Enjoy!