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    Home » Recipes » German Snacks

    Onion Cake - Zwiebelkuchen

    Published: Oct 3, 2020 · Modified: Mar 8, 2022 by Angela Schofield · 4 Comments

    Jump to Recipe Print Recipe

    Zwiebelkuchen is a German speciality from the South of Germany – Swabia.

    Zwiebelkuchen

    The cake is usually served in autumn with a glass of the new wine that just barely started to ferment.

    Onion Cake Zwiebelkuchen

    How is onion tarte called in German?

    Onion cake or tarte is called "Zwiebelkuchen".

    How to pronounce "Zwiebelkuchen"?

    Listen to this audio file to hear how to say "Zwiebelkuchen" in German.

    click play button to listen

    Authentic German Onion Cake - Zwiebelkuchen Recipe

    Onion Cake Recipe

    Zwiebelkuchen - Swabian Onion Cake

    Angela Schofield
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Cuisine German
    Servings 12 pieces
    Calories 610 kcal

    Ingredients
      

    Dough

    • 2 cups all-purpose flour
    • 3.5 tbsp. soft butter
    • 1.5 tsp. yeast
    • 1 tsp. salt
    • 1 tsp. sugar
    • ⅔ cup milk lukewarm

    Filling

    • 2.5 pounds onions
    • 16 oz. bacon thick cut
    • 2 tbsp. butter
    • 2 tbsp. all-purpose flour
    • 4 eggs
    • ⅓ cup heavy whipping cream
    • ¾ cup sour cream
    • 1 tbsp. coarse Kosher salt
    • 1 tsp. coarse black pepper
    • 1 tsp. caraway seeds
    • 2 tbsp. cold butter

    Instructions
     

    Dough

    • Add flour to a large bowl, form a well and add sugar, yeast, and half of the warm milk.
    • Mix ingredients in the well gently, cover with a clean kitchen towel and allow to sit for about 10-15 min.
    • Add salt and rest of the milk. Knead for about 5 min. on low speed.
    • Add soft butter and knead until the dough is soft and elastic.
    • Cover with a clean kitchen towel and allow to proof for about 1 hour.
    • Butter a springform pan (9-inch) and place the dough into the pan. Spread out evenly to cover the bottom and pull up on the sides to form a rim. Leave about ½ inch from the top.
    • Let proof in pan for another 30 min. to 1 hour.

    Filling:

    • In the meantime, finely cube the onions and bacon.
    • Fry in butter until translucent over medium low heat. Make sure to stir constantly to avoid browning.
    • Sprinkle the bacon-onion mix with flower, mix well and set aside to cool down.
    • In a large bowl whisk the eggs.
    • Add heavy whipping cream and sour cream and mix well.
    • Add the cooled down onion-bacon mixture to the bowl.
    • Salt and pepper to taste and mix well.
    • Pour mixture on top of the dough and sprinkle with caraway seeds.
    • Cut the 2 tbsp. of cold butter into very thin slices and spread evenly on top of the cake.
    • Bake in pre-heated oven for 40-50 min at 400F.
    • Serve hot or lukewarm.

    Nutrition

    Serving: 1gramsCalories: 610kcalCarbohydrates: 29gProtein: 7gFat: 52gSaturated Fat: 23gCholesterol: 127mgSodium: 837mgFiber: 3gSugar: 6g
    Tried this recipe?Let us know how it was!

    How to Serve Swabian Onion Tarte - Zwiebelkuchen?

    Onion cake tastes best lukewarm.

    Serve with a side salad and a glass of Feiderweißer or white wine.

    Onion Quiche

    « Franconian Pork Roast
    Choco Crossies »

    Reader Interactions

    Comments

    1. Carol L. says

      October 09, 2020 at 7:44 pm

      Hi Angela! Thank you for this wonderful recipe. I live Zwiebelkuchen. It's been years since I've enjoyed one and this is my first time making one; I'm not that versed in custards. It looks great and tastes delicious, it is, however curdled, I think, so maybe I over baked it? I'll include a photo if I can. Any tips to what I did wrong will be appreciated. I would like master Zwiebelkuchen! 😉

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      • Angela Schofield says

        October 10, 2020 at 7:59 pm

        Hi Carol, sorry to hear that. Could it be that the bacon mixture was too hot when you added it to the mixture?

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        • Carol LiVecchi says

          October 11, 2020 at 7:45 am

          Could be. It still tasted delicious and I'll definitely make it again.

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          • Angela Schofield says

            October 11, 2020 at 5:21 pm

            That´s great to hear, Carol. Perhaps you start with preparing the bacon mixture and let it cool completely, this should solve the problem.

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    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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