Zwiebelkuchen made my taste buds explode when I first tried this dish. Making it is extraordinarily easy. Tasting it will make you want only more. If there’s anything you can do to add something wonderfully delicious to your meal zwiebelkuchen is it. I know you will agree with me if you haven’t had yet. And if you have, then I’m sure you agree with me!
At first glance, you’ll probably have the same reaction I had… “Wait, is zwiebelkuchen a quiche?” You know what you’re probably right.I do think that zwiebelkuchen the essentially German quiche. While translates to an onion pie, to me again does look a lot like a quiche. Exactly what a quiche is doesn’t matter right now. No, no, not now, because quiches are French and we went all over French food last month. So we can talk about all that next time we talk about French food. Now don’t get me wrong, I love French food. I was little German food. In reality, I’m just a huge foodie.
So let me right now tell you about zwiebelkuchen (German Onion Pie). I could even listen off for you if you want about why I love it but I did that before and honestly, it’s not as interesting as just describing it.
This German Onion Pie Has tons of flavor. In essence, this pie has egg, onion, bacon, and cream. Dump that into a pie crust, pop in the oven, and bake it and now you essentially have a ‘onion pie’. All in all, it’s really that simple. It isn’t complex. And there is one thing that I really love about European foods. What may seem difficult, or even just hard to pronounce, is, in reality, an incredibly easy dish to make that makes you just want to make you all over again. Zwiebelkuchen definitely falls right into that category. You have a very delicate flavor. Now, combine that with a hint of cream, a bit of salt, some onion, some egg, etc. and you have this pie. Ok, I’m starting to talk in circles. So if you haven’t got it yet I really liked this dish.
Often when you have this is like this, they tend to be a little heavy, however, because of how much liquid is in this that you get a much more light in the area texture. Now I suspected that is the reason but I’m not entirely sure. Suffice it to say that when I made entirely too much I was happy to have zwiebelkuchen as leftovers.
I usually don’t have these posts drag on about any particular food. I mean, how boring is that?? So before I write a soliloquy, let’s get into making it!
Zwiebelkuchen (German Onion Pie)
You know, I just realized today is St. Patrick’s Day!!! Happy St. Patrick’s Day! I need to make some sort of delicious Irish treat!
But let’s quickly finish this before we continue with or festivities!
Today, you’ll need:
Yeasted Pastry
- 300 grams (3 ⅓ cups) of flour
- 4 grams (¾ teaspoon) of salt
- 200 grams (12 tablespoons) of cold butter
- 50 grams (roughly ¼ a cup) of poolish
- 1 large egg, beaten
- ~30 milliliters (~2 tablespoons) cream
- 1 large egg white, lightly beaten
Filling
- 1 large onion, chopped
- 5 slices of thick-cut bacon, diced
- 45 grams (~3 tablespoons) of butter
- 4 grams (¾ teaspoon) of salt
- 2 grams (2 teaspoons) of caraway seeds
- 240 milliliters (~1 cup) of heavy cream
- 4 large eggs, beaten
As you can see, there are essentially two parts to making zwiebelkuchen. We need to make leavened pastry and then we will make the filling. So, let’s begin!
The Leavened Pastry
The pastry is essentially your average 3-2-1 pie crust with some poolish to give it a bit of rise. So, like a pie crust let’s begin by sifting the flour and salt. Then, cut the butter into small pieces. Using your hands, rub the butter into the flour until it has the consistency of breadcrumbs. I have a friend that uses a food processor to do this, I don’t like it. I think that once you chop the butter into small enough pieces, you run the chance of heating the pieces up. Since they are smaller, it will take less friction to generate enough heat to melt them. Maybe you can do it in a food processor, but when my friend does it the pie dough resembles a bread more than a pastry.
For a 3-2-1 pie crust, we need to make sure that we have the right amount of liquids. So, in a separate bowl, weigh the poolish, beaten eggs, and the cream. It should weigh 100 grams. I had 130 grams when for mine (after I added all the ingredients) and it worked out fine. Stir the ingredients until they are fully incorporated. Then, slowly mix the liquids into the dough until it becomes pliable.
Form the dough into a disc, wrap it in plastic wrap, and then place it in the fridge (for an hour) to rest.
The Filling
Now we are at the filling and first, we need to preheat the oven to 190℃ (~375℉). I know we have yet to finish the dough, but we will finish the filling at the same time as the crust. So to finish them both at the same time. Take the dough out of the fridge to thaw as we prepare the filling.
While the dough is thawing, take out the onions, bacon, butter and sauté until the onions are translucent; be careful not to burn the bacon! Once the onions are translucent, slowly stir in the cream and remove from heat.
Back to the pie crust! On a lightly floured surface roll it out till it is the size of a 23 centimeters – about 9 inches – in diameter deep pie pan. Well, that was simple!
Back to the filling! Now the cream is cool enough to add the eggs. If you add the eggs too early you will scramble them and believe me and take my word on it scrambled eggs in a pastry are never good. (unless of course the pastry is dedicated for scrambled eggs. In that case, I highly recommend it.)
Now with the pie crust and the filling all ready. Let’s pour the filling into the pie crust. Pop the zwiebelkuchen into the oven for about 40 minutes. You will know it is done when the eggs have firmed up. Then remove it from the oven and let it cool.
Anyway, that’s how you make this wonderful dish! Zwiebelkuchen is incredible! I know you love it as much as I! Let me know what you think below!!!
Happy St. Patrick’s Day!!
