There's something supremely comforting about a warm, savory German Onion Pie fresh out of the oven.
Imagine a flaky, homemade crust filled with a scrumptious blend of caramelized onions, crispy bacon, and Swiss cheese.
This savory dish is perfect for a full dinner, breakfast, or yummy side dish! Enjoy with a side of creamy Cucumber Salad.
Traditionally, this recipe is served for lunch in Germany. This is because many people eat their warm meal of the day for lunch.
Similar to our popular Sausage and Hash Brown Casserole, this dish works well for breakfast and dinner. And if you like this southern German specialty, try our Flammkuchen recipe (very easy to make) that combines similar flavors.
Why This Onion Pie Recipe Works
EASY-TO-MAKE DOUGH - Anyone can make this dough. You don't need special skills or fancy equipment, just a bowl, your hands, and a little bit of time.
MAKE AHEAD OPTION - This recipe is great for meal planning. You can make the dough and filling a day ahead, making the day of cooking a breeze.
FLAVORS - The smokiness of bacon, the sweetness of caramelized onions, and the richness of Swiss cheese create a real crowd-pleaser dinner.
ONE-PAN FILLING - The filling gets cooked in one pan, making cleanup a breeze.
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR - The foundation of your crust. All-purpose flour is perfect for this recipe. For a healthful twist, you could use whole wheat, but it will alter the texture and taste slightly.
WATER - Lukewarm water is best as it will help activate the yeast more effectively, resulting in a fluffier crust.
BUTTER - Choose a high-quality unsalted butter. Since this is a simple dough, the better your butter, the better your crust will be.
DRY YEAST - Opt for instant yeast if you can find it. It'll make your dough rise more quickly and evenly.
SUGAR - Just a touch of sugar helps to balance the flavors and feed the yeast, encouraging a good rise.
ONIONS - Yellow or white onions are ideal. They caramelize beautifully and offer a natural sweetness.
BACON - Opt for thick-cut bacon if possible. It holds up better and delivers a more robust flavor.
OLIVE OIL - I recommend extra-virgin olive oil. Good quality oil adds an extra layer of richness.
LARGE EGGS - Fresh, farm-raised eggs offer the best flavor.
HEAVY CREAM - Full-fat is best to get that lush texture we're aiming for.
SWISS CHEESE - Opt for freshly grated cheese over pre-packaged for a smoother, meltier finish.
How To Make Onion Pie (German Zwiebelkuchen)
Please check the printable recipe card below for more detailed instructions.
- KNEAD THE DOUGH - Mix all dough ingredients in a large bowl until smooth. Let it rest for 30 minutes.
- COOK THE FILLING - Fry bacon in a pan until it starts to crisp, then add onions until softened.
- PREPARE EGG MIXTURE - In a separate bowl, beat eggs, heavy cream, nutmeg, and salt.
- ASSEMBLE AND BAKE - Layer dough in the pan, add the onion and bacon mixture, pour the egg mixture on top, and finish with grated Swiss cheese. Bake for 30 minutes at 400º Fahrenheit.
STORE - Got leftovers? No problem. Place them in an airtight container and stash them in the fridge. They'll stay good for up to 3 days, making for a delicious grab-and-go option for busy weekdays.
FREEZE - If you find more than you can eat, wrap individual slices in cling film, place them in a ziplock bag, and then into the freezer. This way, you can enjoy a slice whenever the craving strikes for up to a month.
REHEAT - The oven is your friend when reheating this pie. Just set the temperature to 350º Fahrenheit and heat for about 15 minutes. This method helps maintain the crust's texture while reviving the filling's creaminess.
More German Recipes You Might Like
STREUSELKUCHEN - A crumbly German coffee cake that pairs well with afternoon tea or coffee.
VANILLEKIPFERL - Almond-flavored cookies shaped like crescents, perfect for the holidays.
GERMAN DUMPLINGS (Specknödel) - You can think of these dumplings as stuffing in dumpling form filled with smoky bacon.
GERMAN RED CABBAGE - It's tangy, it's sweet, and it adds a pop of color to your plate.
KRAUFLECKERL - A comforting pasta and cabbage dish that's quick and easy to make.
German Onion Pie
Bacon and Onions
- Preheat the oven to 400° Fahrenheit.
- In a small bowl add dry yeast to the lukewarm water. Mix and rest for 5 minutes.
- Add flour, salt, and sugar in a large bowl. Add cubed butter to the outside of the bowl. Make a well in the center and pour the yeast water into the center.
- Use the dough hook of your electric mixer (or your hands) and knead the dough until well combined. Shape into dough ball. Cover bowl with a dish towel. Rest dough at room temperature for 30 minutes..
- Use a rolling pin and roll the dough on a flour-dusted surface. Roll until the dough exceeds the size of your baking sheet by approximately ¼ inch. Transfer dough onto baking sheet. Press dough up the edges of the baking sheet. Cut off any excess dough. Set aside
- Use a large frying pan and heat olive oil over medium-high heat. Add bacon and allow to crisp. Add onion and sauté until softened.
- In a medium bowl, whisk eggs, heavy cream, nutmeg, and salt with an electric mixer (whisk attachment) for 1 minute.
- Remove the softened onions and bacon from the heat. Pour egg mixture into the frying pan and combine well.
- Pour the onion and egg mixture onto the dough-covered baking sheet. Sprinkle with grated cheese.
- Bake at 400° Fahrenheit for 30 minutes.