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German Onion Pie (Zwiebelkuchen) |
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| Ingredients: |
1 Pillsbury Pie Crust
4 oz bacon, diced** (preferably smoked, leaner, thick cut)
1 lb onions (about 2-3 medium sized)
2 tbsp butter (for cooking the onions) + 1 tbsp butter (for optional topping before pie is baked)
1 tbsp flour
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2 eggs
1/2 cup heavy cream
1 tsp salt (or to taste)
pinch of nutmeg, optional
caraway seed, to taste
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| Procedures: |
In a pan over medium heat cook the diced bacon until it renders most of its fat. Remove to paper towel lined plate and let it cool down. Discard excess rendered fat from the pan, leave a coating or so.
Peel and thinly slice the onions. In the same pan melt 2 tablespoon butter, add the onions and cook until soft. Partially cover the pan with a lid to help them sweat. Once soft, add 1 tablespoon flour, mix and cook for 1 more minute. Remove from heat and let cool down.
Assemble the filling only after you have rolled out the dough and are ready to place it inside the baking dish.
Preheat oven to 390 - 400 F.
In a bowl whisk eggs and cream, season with salt (liberally). Add nutmeg if using. Fold in the cooked onions and most of the bacon (reserve about 1 tbsp).
Line your baking dish with parchment paper, place the rolled dough and adjust it around the edges (how high the sides will go depends on the size of the dish) and add the filling. Sprinkle with caraway seeds, the reserved bacon and add a few flakes of butter.
Bake for 35 to 45 minutes, until the filling is nicely set and fully cooked and the crust golden brown. Allow the onion pie to cool down a tad bit, slice and serve warm.
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| Notes: |
2025-10-25: Sunday brunch.
2025-10-23: Added to our cookbook.
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04/22/2026
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