Swabian Onion Pie with Bacon and Sour Cream
Experience the rich flavors of southern Germany with this delectable Swabian Onion Pie, or Zwiebelkuchen. This savory dish features a caramelized onion filling enriched with crispy bacon and creamy sour cream, all encased in a flaky pie crust. Traditionally enjoyed in the fall during wine harvest celebrations, this pie is perfect for sharing at gatherings or as a comforting meal anytime. Whether paired with a glass of local wine or served alongside a fresh salad, this recipe promises to delight your taste buds and warm your heart.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
onions
6 lbs (sliced)
bacon
4 slices (cooked and chopped)
sour cream
16 ounces (plain)
eggs
4 (beaten)
all-purpose flour
2 tablespoons (for thickening)
salt
1/2 teaspoon (to taste)
caraway seeds
1/2 teaspoon (for garnish)
pastry pie shells
2 recipes (prepared as per instructions)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare two 9-inch pastry pie shells according to your recipe, placing one in a jelly-roll pan or large pizza pan, ensuring the dough extends up the sides.
3
In a large skillet, sauté the sliced onions over medium heat until they become translucent, about 10-15 minutes. Transfer the cooked onions to a large mixing bowl.
4
In the same skillet, cook the bacon over medium-high heat until crispy and evenly brown. Remove the bacon, drain on paper towels, chop it into small pieces, and add it to the onions in the bowl. Mix well.
5
Stir in the sour cream until thoroughly combined.
6
In a separate bowl, beat the eggs until the yolks are broken, then mix them into the onion and bacon mixture.
7
Sprinkle the flour into the mixture to help thicken it, as the onions will release moisture as they bake. Add salt and mix until smooth.
8
Pour the filling into the prepared pie crust in the pan, spreading it evenly.
9
Sprinkle the top with caraway seeds for added flavor.
10
Bake in the preheated oven for approximately 1 hour, or until the top is golden brown and the filling is set.
11
Allow the pie to cool for a few minutes before slicing and serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Swabian Onion Pie?
Swabian Onion Pie, also known as Zwiebelkuchen, is a savory German dish featuring a caramelized onion filling enriched with bacon and sour cream in a flaky crust.
What is the German name for this dish?
The traditional German name for this savory onion pie is Zwiebelkuchen.
When is Zwiebelkuchen traditionally served?
It is traditionally enjoyed in the fall during wine harvest celebrations in southern Germany.
How many pounds of onions are needed for this recipe?
This recipe requires 6 pounds of onions, which should be sliced before cooking.
What type of pan should I use?
You can use a jelly-roll pan or a large pizza pan to accommodate the two 9-inch pastry pie shells.
How long do the onions need to be sautéed?
The sliced onions should be sautéed over medium heat for about 10-15 minutes until they become translucent.
How should the bacon be prepared?
The bacon should be cooked until crispy and evenly brown, then drained on paper towels and chopped into small pieces.
What is the purpose of adding sour cream?
Sour cream adds a rich, creamy texture and a slight tang to the savory onion filling.
How many eggs are included in the filling?
The filling uses 4 eggs, which should be beaten until the yolks are broken before mixing.
Why is flour added to the onion mixture?
Flour is added to help thicken the filling, as onions release significant moisture during the baking process.
What garnish is used on top of the pie?
Caraway seeds are sprinkled on top of the filling before baking to add traditional flavor.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
How long does the Swabian Onion Pie take to bake?
The pie takes approximately 1 hour to bake in the preheated oven.
How do I know when the pie is finished baking?
The pie is ready when the top is golden brown and the filling has completely set.
Should the pie be served immediately after baking?
It is recommended to allow the pie to cool for a few minutes before slicing and serving.
Can I make this recipe vegetarian?
Yes, you can omit the bacon to make a vegetarian version, though the traditional recipe includes it for smokiness.
What region of Germany does this dish come from?
This dish originates from the Swabian region of southern Germany.
What are the common side dishes for onion pie?
It is often served with a fresh salad or paired with a glass of local wine.
Is the onion pie sweet or savory?
This is a savory pie, focusing on the flavors of salt, bacon, and caramelized onions.
How many pie shells are required?
The recipe calls for two 9-inch pastry pie shells.
What is the serving size for this recipe?
The exact serving size is not specified, but it uses 6 lbs of onions and two pie shells, making it suitable for a large gathering.
Can I use caraway seeds in the filling?
The recipe suggests sprinkling them on top, but they are primarily for garnish and flavor profile.
Do I need to blind bake the crust?
The instructions do not specify blind baking; the filling is poured directly into the prepared shells and baked together.
How much salt is used?
The recipe uses 1/2 teaspoon of salt, or you can adjust to taste.
What kind of flour should I use?
All-purpose flour is used as a thickening agent for the onion mixture.
Is this a comfort food?
Yes, it is considered a traditional comfort food, especially during the colder fall months.
How should the dough be positioned in the pan?
You should ensure the dough extends up the sides of the pan to contain the onion filling.
Does this recipe contain carbohydrates?
Yes, carbohydrates are present in the pastry shells, onions, and the flour used for thickening.
What is the texture of the filling?
The filling is creamy and soft due to the sour cream and eggs, contrasted by the texture of the onions and crispy bacon.
Can this be eaten cold?
While typically served warm, Zwiebelkuchen can also be enjoyed at room temperature.