ZWIEBELKUCHEN : GERMAN BACON + ONION PIE : SEPTEMBER PIES S2 E9

Ingredients

• 2 tsp Active Dry Yeast (instant, dissolved in warm water)
• 0.75 cup Warm Water (about 110°F (43°C))
• 1 tbsp Granulated Sugar (for yeast activation)
• 3 cup All-Purpose Flour (plus extra for dusting)
• 1 tsp Salt (kosher or sea salt)
• 2 tbsp Unsalted Butter (softened, melted)
• 10 pieces Bacon Strips (cut into ½‑inch pieces)
• 2 large Yellow Onion (thinly sliced (about 2 cups))
• 1 tsp Caraway Seeds (toasted lightly)
• 0.5 cup Dry White Wine (deglazes the onion‑bacon mixture)
• 1 cup Heavy Cream (full‑fat for richness)
• 3 pieces Large Eggs (room temperature)
• 0.5 tsp Freshly Ground Black Pepper (to taste)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Activate the Yeast

   In a mixing bowl combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Make the Yeasted Dough

   Add 2 tbsp melted butter, 1 tsp salt, and 2½ cups of flour to the yeast mixture. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8‑10 minutes, adding more flour as needed, until smooth and elastic.

   Time: PT10M

3. First Rise

   Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 60 minutes.

   Time: PT60M

4. Prepare Bacon and Onions

   While the dough rises, cut the bacon into ½‑inch pieces and thinly slice the onions.

   Time: PT10M

5. Caramelize Bacon and Onions

   Heat a skillet over medium‑low heat. Add the bacon pieces and cook until they begin to render fat, about 5 minutes. Add the sliced onions and a pinch of salt, then cook slowly, stirring occasionally, for 30‑35 minutes until the onions are deep golden and sweet.

   Time: PT35M

6. Deglaze with White Wine

   Sprinkle 1 tsp toasted caraway seeds over the onion‑bacon mixture, then pour in ½ cup dry white wine. Stir, scraping up any browned bits, and let the liquid reduce for 3‑4 minutes.

   Time: PT5M

7. Prepare the Egg‑Cream Custard

   In a separate bowl whisk together 3 eggs, 1 cup heavy cream, ½ tsp black pepper, and a pinch of salt until smooth.

   Time: PT5M

8. Assemble the Pie

   Punch down the risen dough and turn it onto a lightly floured surface. Roll out to about ¼‑inch thickness and fit into a 9‑inch pie dish, trimming excess. Spoon the caramelized onion‑bacon mixture into the crust, spreading evenly. Pour the egg‑cream custard over the filling, allowing it to soak through.

   Time: PT10M

9. Bake the Zwiebelkuchen

   Place the pie on the middle rack of a preheated oven and bake at 375°F (190°C) for 55 minutes, or until the custard is set and the crust is golden brown.

   Time: PT55M

   Temperature: 375°F

10. Cool and Serve

    Remove the pie from the oven and let it cool in the pan for 10 minutes. Garnish with chopped fresh parsley if desired, slice, and serve warm with horseradish mashed potatoes or a glass of apple cider.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

2g