Zwiebelkuchen: the German onion tart with tender onions and bacon

Name: Zwiebelkuchen: the German onion tart with tender onions and bacon
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 10
Cuisine: En
Ingredients: 3¼ cups flour; 2¼ tsp dry yeast; 1 tbsp lukewarm water; ¾ cup plus 1 tbsp lukewarm milk; 1 tsp salt; 7 tbsp butter; 1 tbsp neutral oil; 14 oz yellow or white onions; 12 oz red onions; 7 oz smoked bacon lardons; 1 tsp caraway seeds; 3 eggs; 7 oz full-fat crème fraîche; 3½ oz light crème fraîche; 1 tsp lemon juice; 1 tbsp flour; Salt; Pepper

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Appetizer

Very Easy

2 h 10 m

432 Kcal

This German onion tart, also known as Zwiebelkuchen, is a generous dish made with yeast dough, tender onions, bacon, and a creamy filling. The combination of white and red onions adds both sweetness and character, while caraway brings out the flavor. Perfect for a convivial meal, a buffet, or an autumn appetizer.

Materials

A stand mixer with a dough hook or a large mixing bowl
A large skillet or sauté pan
A whisk
A rolling pin
A large baking sheet
Parchment paper
A cutting board
An oven

Preparation

Preparation45 min

Waiting time55 min

Cook time30 min

Pour the yeast into the stand mixer bowl, dissolve it in the lukewarm water, and leave it to rest for 10 minutes at room temperature.
Add the milk and flour, then knead with the dough hook for 10 minutes.
Add the softened butter and salt, then knead for about 10 more minutes, until the dough pulls away from the sides of the bowl. Cover and let rise for about 30 minutes, until the dough has risen.
Peel the onions, then slice them thinly.
Sauté the onions, bacon, and caraway seeds in oil for 15 to 20 minutes over medium-low heat, then let cool slightly.
Whisk the eggs with the two types of cream, the lemon juice, and the flour. Season with pepper and a little salt, since the bacon bits are already salted.
Stir the onion and bacon mixture into the egg mixture.
Roll out the dough on a lightly floured work surface, then place it on a baking sheet lined with parchment paper. Gently fold the edges up.
Spread the onion mixture over the dough and let it rest for 15 minutes. Meanwhile, preheat the oven to 390 °F/200 °C for conventional baking or 350 °F/180 °C for convection baking.
Bake on the middle rack for 25 to 30 minutes, until the dough is cooked through and the top is golden brown.
Let it cool for a few minutes, cut it into slices, and enjoy!

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FAQ ❓

What is Zwiebelkuchen?

Zwiebelkuchen is a German specialty made with yeast dough topped with tender onions and a creamy egg mixture, usually with bacon lardons.

Can you use only yellow or white onions?

Yes. The red onions simply add a milder, slightly sweeter flavor.

Why use two types of cream?

The full-fat cream adds richness, while the light cream combined with lemon juice recreates the slightly tangy quality of Schmand and saure Sahne, which are traditionally used in Germany.

Is caraway essential?

No, but its slightly anise-like flavor traditionally pairs very well with onions and bacon. You can leave it out if you don’t have any.

Can you prepare Zwiebelkuchen ahead of time?

Yes. It can be prepared a few hours ahead and gently reheated in the oven. It is also delicious served warm.

Nutrition

for 1 serving / for 100 g

Calories: 432Kcal

Carbo: 37g
Total fat: 25.1g
Saturated fat: 14g
Proteins: 12.3g
Fibers: 3g
Sugar: 7.1g
ProPoints: 12
SmartPoints: 17

Nutritional information for 1 serving (217g)

Cookware

oven

burner

Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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Zwiebelkuchen: the German onion tart with tender onions and bacon

Ingredients

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For the filling:

Materials