German Onion Pie (Zwiebelkuchen) | The Cozy Harvest Recipe You’ve Never Tried

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective alternative.

Make the pie crust and press it into a springform pan, then chill it before par baking.

Weigh out 2 and 1/4 lbs of onions on a scale.

Chop the onions and place them on a cutting mat for easy transfer.

Cook the bacon in a skillet until rendered and browned, then cut into small pieces.

Add 2 tablespoons of butter to the bacon in the skillet to aid in caramelizing the onions.

Cook the onions in the skillet until they release their water and begin to caramelize, about 30-35 minutes.

Prepare the filling mixture by combining 4 eggs, 2 tablespoons of flour, 1 teaspoon of caraway seeds, 1 and 1/2 cups of sour cream, 2 teaspoons of salt, and freshly ground pepper in a bowl.

Once the onions are caramelized and cooled, stir them into the filling mixture until combined.

Place the pie crust on a baking sheet to catch any leaks during baking.

Pour the filling mixture into the pie crust and shake to settle it evenly.

Bake in the preheated oven at 400°F for about 50-60 minutes, checking at 50 minutes for doneness.

Cover the pie with foil about 20 minutes into baking to prevent the crust from burning.

Unmold the pie after baking and let it cool for about an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens