German Onion Tart Zwiebelkuchen Recipe
Zwiebelkuchen is a savory onion tart on a yeasted base with a creamy filling of onions, bacon, and sour cream. In Germany it’s often served in autumn during the young wine festivals, much like how fresh cakes appear with the first apples in Poland. It’s aromatic, filling, and perfect as a dish for a get-together with friends.
This classic German Zwiebelkuchen combines a soft, yeasted base with a rich, creamy onion and bacon topping, making it both rustic and elegant. It’s strongly associated with wine season and brings a cozy, autumnal feel to the table.
Chef's tips
Take your time slowly sautéing the onions – they should be very soft and sweet, but not browned or bitter. If the edges brown too quickly in the oven, loosely cover the tart with a piece of foil for the last 10 minutes of baking.
How to serve
Serve slightly warm, cut into generous squares or wedges. It works well as a main dish with salad, or cut into smaller pieces as a hearty snack for a buffet.
Ingredients
- wheat flour for the dough - 300 g
- fresh yeast - 20 g
- milk lukewarm - 150 ml
- butter melted, cooled - 40 g
- sugar for the starter - 1 teaspoon
- salt for the dough, plus for the filling - 0.5 teaspoon
- onion sliced into feathers - 800 g
- smoked bacon diced - 150 g
- vegetable oil for frying - 1 tablespoon
- sour cream 18% fat - 200 g
- eggs for the filling - 2 piece
- black pepper to taste
- nutmeg grated, optional - 0.25 teaspoon
Preparation
- Crumble the yeast into a small bowl, add the sugar and a few tablespoons of lukewarm milk, mix, and set aside for 10 minutes until it starts to foam.
- Put the flour and salt into a large bowl. Pour in the yeast starter, the remaining milk, and the melted butter. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth and elastic.
- Shape the dough into a ball, cover the bowl with a cloth, and leave in a warm place for about 45 minutes, until doubled in size.
- In the meantime, prepare the filling: in a large frying pan, fry the bacon over medium heat until the fat renders and the bacon is lightly browned.
- Add the oil and onions. Fry for 15–20 minutes over medium heat, stirring often, until the onions are very soft and golden but not brown. Set aside to cool slightly.
- In a bowl, mix the sour cream, eggs, nutmeg, salt, and pepper. Add the cooled onions with bacon and mix thoroughly.
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a baking tray about 30×25 cm or a round tart tin with oil, or line with baking paper.
- Briefly knead the risen dough, roll it out to the size of the tin, and transfer it inside, forming a small rim. Prick the base in several places with a fork.
- Pour the onion filling onto the dough and spread it evenly.
- Bake for 30–35 minutes, until the filling is set and the edges of the dough are lightly browned. Wait 10 minutes before cutting so the filling can firm up slightly.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven so the base stays pleasantly crisp.
