German Onion Pie

This German Onion Pie, or Zwiebelkuchen as it’s traditionally known, is a wonderfully savory and comforting dish that feels like a warm hug. With a creamy, savory custard filling and deeply caramelized onions, it’s the perfect centerpiece for a cozy family meal.

I still picture Dad coming in from raking leaves on a crisp autumn day, his cheeks rosy from the cold. He’d smile as the sweet scent of onions filled our kitchen, calling this savory pie the perfect reward for a long day’s work.

Why This Recipe Will Become a Favorite

• Pure Comfort in a Crust: The combination of sweet, jammy onions and a creamy, savory custard is the very definition of comfort food.
• Simple, Honest Ingredients: It uses pantry staples you likely already have, proving you don’t need anything fancy to create something truly special.
• Wonderfully Versatile: It’s elegant enough for a holiday brunch but simple enough for a quiet weeknight dinner with a simple salad.

The Simple Ingredients for Our Pie

• 1 pie crust (homemade or store-bought)
• 3 tablespoons butter
• 4 large onions, thinly sliced
• 1 cup sour cream
• 2 large eggs
• 1/2 teaspoon caraway seeds (optional)
• 1/2 teaspoon nutmeg
• Salt and black pepper to taste
• 1/2 cup shredded cheese (Emmental or Swiss recommended)
• Fresh parsley, chopped (for garnish)

A Few Helpful Tools from My Kitchen

A Trusty Large Skillet

A wide, heavy-bottomed skillet is your best friend for caramelizing the onions evenly without them steaming.

Your Favorite 9-Inch Pie Pan

I love using a ceramic pie pan for this; it bakes so evenly and looks lovely when you bring it right to the table.

Let’s Bake This Pie Together

First, Give Your Crust a Home

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim and crimp the edges as desired. Don’t worry about making the edges perfect; a rustic look has its own charm.

The Heart of the Pie: Sweet, Golden Onions

In a large skillet, melt the butter over medium heat. Add the onions and cook slowly for 15-20 minutes until golden and caramelized. Remember to stir occasionally to prevent burning. Patience is the key here; you want them sweet and jammy, not rushed and browned.

Give Them a Moment to Cool

Remove the skillet from the heat and let the onions cool slightly. This is an important little step to make sure they don’t scramble the eggs when you mix everything together.

Whisking Up the Creamy Custard

In a bowl, whisk together the sour cream, eggs, caraway seeds, nutmeg, salt, and pepper until everything is smooth and happy.

Bringing It All Together

Stir in the cooled onions and the shredded cheese. Give it a good mix to make sure every bite will be filled with flavor.

Time to Fill the Pie

Pour the delicious filling into your prepared crust and gently smooth the top with a spatula.

Baking to Golden Perfection

Bake for 35-40 minutes, or until the filling is set and the top is a beautiful light brown. Your kitchen will smell absolutely heavenly!

A Little Rest Before Serving

Let the pie rest for about 10 minutes before slicing. This helps it set up so you get clean, beautiful slices. Garnish with a little fresh parsley for a touch of color and freshness.

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per serving.

For a Lighter Twist

• Lighter Filling: For a lighter version, you can substitute the sour cream with full-fat Greek yogurt. It provides a similar tangy flavor with a bit more protein.
• Whole Wheat Crust: Try using a whole wheat pie crust for added fiber and a lovely nutty flavor that complements the sweet onions.
• Less Butter: You can reduce the butter by a tablespoon and use a good quality olive oil instead for sautéing the onions.

Ideas for Serving

• Simple Green Salad: Just as Dad would have liked, this pie is perfect alongside a simple green salad tossed with a sharp vinaigrette. The acidity cuts through the richness of the pie beautifully.
• Brunch Spread: Serve smaller slices as part of a larger brunch with fresh fruit, sausages, and a lovely German Riesling.
• Hearty Dinner: For a more substantial meal, serve a warm slice with a side of steamed green beans or a cup of simple tomato soup.

A Little Advice from My Kitchen

• Rushing the Onions: The magic of this pie is in the deeply caramelized onions. If you cook them too quickly over high heat, they will burn rather than becoming sweet. Low and slow is the way to go.
• A Soggy Bottom Crust: To avoid a soggy crust, make sure your onions have cooled properly and aren’t releasing too much liquid into the filling before baking.
• Slicing Too Soon: It’s so tempting to dig in right away, but letting the pie rest for 10 minutes is crucial. It allows the custard filling to set completely, ensuring your slices hold their shape.

How to Store Your Leftover Pie

Leftover onion pie can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. You can enjoy it cold or reheat individual slices gently in the oven or microwave until warmed through.

From My Kitchen to Yours

This pie is more than just a recipe; it’s the taste of a quiet Sunday afternoon, of family gathered in a warm kitchen. It’s simple, honest food that fills both the belly and the heart. I hope you’ll give it a try and that it helps you create your own wonderful, lasting memories with the people you love.

Answering Your Kitchen Questions

What kind of onions work best?

Absolutely. While yellow onions are classic for their sweetness when caramelized, you could also use sweet onions like Vidalia or even red onions for a slightly different, though equally delicious, flavor profile.

Can I prepare this pie in advance?

Yes, you can prepare the pie a day in advance. Simply assemble it completely, cover it tightly, and store it in the refrigerator. You may need to add 5-10 minutes to the baking time when baking it straight from the fridge.

How can I make this gluten-free?

Of course! You can easily make this recipe gluten-free by using your favorite store-bought or homemade gluten-free pie crust. The filling itself is naturally gluten-free.

German Onion Pie

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• Author: Sarah
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This German Onion Pie, or Zwiebelkuchen, is a savory and comforting dish with a creamy custard filling and deeply caramelized onions. Perfect for cozy family meals.

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Ingredients

Scale 1x2x3x

• 1 pie crust (homemade or store-bought)
• 3 tablespoons butter
• 4 large onions, thinly sliced
• 1 cup sour cream
• 2 large eggs
• 1/2 teaspoon caraway seeds (optional)
• 1/2 teaspoon nutmeg
• Salt and black pepper to taste
• 1/2 cup shredded cheese (Emmental or Swiss recommended)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan, trim, and crimp edges.
2. In a skillet, melt butter over medium heat. Add onions and cook 15-20 minutes until golden and caramelized, stirring occasionally.
3. Remove from heat and let onions cool slightly.
4. In a bowl, whisk sour cream, eggs, caraway seeds, nutmeg, salt, and pepper until smooth.
5. Stir in cooled onions and shredded cheese.
6. Pour filling into prepared crust and smooth the top.
7. Bake 35-40 minutes, until set and golden brown.
8. Let rest 10 minutes before slicing. Garnish with parsley.

Notes

For a lighter twist, substitute sour cream with Greek yogurt, use a whole wheat crust, or reduce butter with olive oil. To avoid soggy crust, cool onions properly before mixing.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 5g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 80mg

Keywords: German onion pie, Zwiebelkuchen, caramelized onions, savory pie