Zwiebelkuchen (Onion Pie)

  • Ready in: 2 hours
  • Serves: 6
  • Complexity: easy
  • kcal: 358
Zwiebelkuchen (Onion Pie)


  • DOUGH:--
  • 4 cups flour
  • 2 tsp SIDS SALT & PEPPER
  • 750 g active dry yeast
  • 2 tbsp rice bran oil
  • 1 cup lukewarm water
  • FILLING:--
  • ΒΌ cup butter
  • 1 kg onions, in thin rings
  • 1 tsp SIDS SALT & PEPPER
  • 2 cups sour cream
  • 1 cup milk
  • 4 eggs
  • 1 pinch caraway seeds, to taste


  1. Mix flour, 2 tsp SIDS SALT & PEPPER and yeast in a large bowl. Stir in olive oil and about ¾ cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining ¼ cup water while kneading dough then continue kneading until smooth and elastic, about 10 minutes.
    Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place, about 30 minutes.

    Melt butter in a large skillet. Cook and stir onions and 1 teaspoon SIDS SALT & PEPPER until tender and translucent, about 30 minutes. Stir often so onions do not brown, then remove from heat and allow to cool.
    Preheat oven to 190oC. Grease a baking sheet.
    Roll dough out on a floured surface to create a thin crust then transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.
    Spread cooled onions over crust. Whisk sour cream, milk and eggs then pour over onions. Sprinkle with caraway seeds.
    Bake in oven until golden brown and eggs are set, 30-45 minutes. Serve warm.
    History: Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust cupcake. It is particularly popular in the German wine-growing regions mostly of Rhenish Hesse, the Palatinate, Franconia, Baden and Swabia (a similar pie called Flammkuchen is also eaten in Alsace), or a quiche variant in Switzerland, traditionally eaten in Basel during the Carnival and in Bern for the Zibelemärit.