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:
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.
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.
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.
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.
Preheat the oven to 400 °F.
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.
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.
