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

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast
• Instead of All-Purpose Flour: Bread flour
• Instead of Unsalted Butter: Margarine
• Instead of Bacon Strips: Smoked pancetta, Turkey bacon
• Instead of Yellow Onion: Sweet onion
• Instead of Caraway Seeds: Cumin seeds
• Instead of Dry White Wine: Apple cider vinegar (1 tbsp) + water
• Instead of Heavy Cream: Half‑and‑half
• Instead of Large Eggs: Egg substitute (1 egg = ¼ cup liquid egg replacer)
• Instead of Fresh Parsley: Chives

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Kitchen Towel
• Skillet
• Sharp Knife
• Cutting Board
• Rolling Pin
• 9‑inch Pie Dish
• Oven
• Pastry Brush (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Activating the yeast properly (foam formation).
• Kneading the dough until smooth and elastic.
• Allowing the dough to double in size during the first rise.
• Slowly caramelizing the onions and bacon for deep flavor.
• Deglazing with white wine to capture browned bits.
• Ensuring the custard sets without over‑baking.

Chef Tips from the Video

• Toast the caraway seeds briefly in a dry pan to release their aroma before adding them.
• Use a splash of dry white wine for deglazing; it adds acidity and depth without making the filling watery.
• Doubling the bacon (10 strips) gives a richer, smokier flavor and prevents the pie from being too dry.
• For extra crispness, brush the crust edge with a little melted butter before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Freezer: Freezing is not recommended as the crust may become soggy, but you can freeze for up to 1 month wrapped tightly; thaw and reheat in the oven.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• The yeasted dough can be prepared up to the first rise a day ahead; refrigerate after rising, then bring to room temperature before assembling.
• Caramelized onion‑bacon filling can be made 12 hours ahead and stored in the fridge.
• Assemble the pie and freeze before baking; bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions