• Chef Jody

Zwiebelkuchen (German onion pie)

This is the onion pie recipe published in the current issue of St. John's Magazine.

This Zwiebelkuchen is a bit of a hybrid of a few different traditional recipes I found. I’ve found recipes with both savory pie crust and a dough crust as I have used. Some traditional recipes also call for caraway seeds, which I have omitted and replaced with a bit of pumpkin pie spices. Many recipes also call for finely diced onions, rather than the thinly sliced onion I have used, which I feel lends a heartier texture.


4 thick slices bacon, diced

4 cups peeled and sliced yellow onion

4 large eggs, beaten

1 cup sour cream

1 cup mild cheddar cheese

3 tablespoon flour

1/2 teaspoon salt

1tsp pumpkin pie spice blend

1/4 teaspoon freshly ground black pepper

1 pre stretched, refrigerated pizza dough (or make your own)

OR-optionally- 1 (9-inch) pie shell, unbaked

Preheat oven to 400 degrees F.

Cook the bacon in a large skillet over medium-high heat. When cooked, remove with a slotted spoon to paper toweling. Drain most of the fat from the pan, leaving enough to cook the onions.

Add the onions to the pan and cook until soft and lightly browned. Set aside to cool.

Beat the eggs and sour cream together in a bowl. Slowly beat in the flour, bacon, onions and cheese. Add the salt, pepper and pumpkin spice blend and mix well.

Stretch the dough over a greased 9 inch spring form pan, pressing the dough evenly up the sides of the pan.

Spread the onion mixture into the pan.

Place the pie in the oven and bake for 15 minutes at 400 degrees F. Reduce the heat to 350 degrees F and bake for 20 more minutes, or until the pie is set and nicely browned.

Serve hot.

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