Authentic Schwäbischer Zwiebelkuchen

a family favorite
A family favorite
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For Yeast Dough Crust:
1½ cups All-purpose flour
½ tsp Salt
4 tbsp Butter at room temperature, cut into small cubes
¼ cup plus 1 tbsp Milk warm (not hot)
1 package Yeast
For filling:
2 tbsp Butter
2¼ lbs Yellow onions finely diced
5 slices Bacon thick cut, finely diced
1½ cups Sour cream full fat
4 Large eggs or 3 extra large
2 tbsp All-purpose flour
2 tsp Salt
1 tsp Caraway seeds
Black pepper freshly ground

Nutritional information

  • For Yeast Dough Crust:

  • For filling:

Authentic Schwäbischer Zwiebelkuchen


I love to make this Authentic Schwäbischer Zwiebelkuchen (German Onion & Bacon Pie)! It always reminds me of visiting my German grandmother’s house. She was always a fantastic cook and this onion and bacon tart was one of her specialties!

Start by making a yeast pastry crust. As the dough rises, cook the bacon and caramelize the onions. Make filling by combining full fat sour cream with eggs, all-purpose flour, salt, caraway seeds and some freshly ground pepper. Add the onion/bacon mixture to the filling and mix well. Once the dough rises, place it in a buttered cooking pan. Add the filling to the dough and bake in the oven. Leave to cool before serving.

To make my Authentic Schwäbischer Zwiebelkuchen, you will need the following ingredients:

Ingridiens for Authentic Schwäbischer Zwiebelkuchen

Steps to make Authentic Schwäbischer Zwiebelkuchen


Make dough


Dissolve 1 package of yeast in ¼ cup plus 1 tablespoon of warm milk for 5 minutes. Place 1½ cups of flour and ½ teaspoon of salt in a food processor and make a well in the center. Add 4 tablespoons of butter and pour over the yeast and milk mixture. Knead the dough using the dough hook on the “bread” setting for about 6 minutes. Add more milk or flour as required.


Let dough rise


Shape the dough into a ball. Spray a large bowl with oil and cover loosely with plastic wrap. Leave the dough to rise in a warm place until almost doubled in size.


Make onion/bacon mixture


Fry up the bacon until cooked to your liking. Add 2¼ pounds of finely diced onions to the bacon along with 2 tablespoons of butter. Reduce the heat and allow the onions to caramelize slowly for 30-40 minutes until they reach a golden brown color. Remove the pan from the heat and leave the mixture to cool.


Make filling


Combine 1½ cups full fat sour cream with 3-4 eggs, 2 tablespoons of all-purpose flour, 2 teaspoons of salt, 1 teaspoon of caraway seeds, and some freshly ground pepper in a large bowl. Add the bacon and onion mixture to the bowl and mix everything thoroughly.


Heat oven


Preheat the oven to 400 °F.


Place pastry in tin


Lightly butter a 9-inch springform baking pan and spread the dough on the bottom and up the sides. Allow approx ½ inch from the top.


Fill pastry


Immediately pour the onion mixture into it and sprinkle some caraway seeds on top.




Bake on the middle shelf of the oven for 55-60 minutes, until the top is light brown and the center is firm to the touch.




Leave to cool for at least 20 minutes before serving. The best thing about this savory tart is it can be eaten lukewarm or cold.

This Authentic Schwäbischer Zwiebelkuchen (German Onion & Bacon Pie) recipe is a family favorite that I recommend you try! If you make this savory tart soon, please come back to leave a review.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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