Zwiebelkuchen or German Onion and Bacon Pie

For Oktoberfest, I spent several days looking up German recipes on the Internet.  This is one of the many recipes I found.  I know Oktoberfest is over, but the recipe sounded interesting.  I found this recipe on the web site www.Tablespoon.com, it didn't say who posted the recipe - at least, I couldn't find a name.

The hardest part is chopping up 2 1/4 pounds of onions!!  Yes, your eyes will be watering by the time you get to that last 1/4 pound.  I am sure you could do that in a food processor.  I have an old processor that pretty much mutilates any veggie I put in there, so it was just easier to chop by hand.

You will need a 9 inch springform pan.  You can get a set at Walmart for only $9.99 - it comes with a 8 inch, 9 inch and a 10 inch pan - that is where I got mine.   Anyway, onto the recipe . . .

German Onion and Bacon Pie (Zwiebelkuchen)

Ingredients

1 package Pillsbury pie crust
2 T butter (I used unsalted butter - don't think it makes a difference if you use salted butter)
2 1/4 pounds onions, finely chopped
5 or 6 thick cut bacon, finely chopped ** (excuse me - there is no way that you can "finely chop" raw bacon!! - I just cut it into small pieces)
1 1/2 cup sour cream (not the non-fat variety)
4 large eggs
2 T all-purpose flour
caraway seeds for sprinkling

Directions

Preheat the oven to 400 degrees

Grease a 9 inch springform pan.

In a skillet over medium heat, fry the bacon until slightly crisp.   Drain the bacon fat.

Add the onions and butter (on top of the bacon) and cook until the onions are a light golden brown.  Take off burner and let cool.

Combine the sour cream, eggs and flour.  Mix thoroughly.  I used a whisk to do this - worked great!!

On a slightly floured surface, roll out the Pillsbury crust with your rolling pan to make it large enough to fit the springform pan and extend up the sides.

(Note: I rolled the pie crust a little to big, so I had to fold the edges over a bit)

After the onion/bacon mixture has cooled, add it to the filling mixture - stir to combine.

Pour the filling into the springform pan and sprinkle the caraway seeds on top.

Bake for 50 to 55 minutes or until the pie is golden brown on top and the filling is firm.

 



Verdict:

 

Oh yes, this is a winner!!  My expert (i.e., my husband) loved it!!  I was afraid the onions would be overpowering but by cooking them, you "tame" the flavor.  It was really good.  This is definitely a keeper recipe.  

German Onion and Bacon Pie (Zwiebelkuchen)

Ingredients

1 package Pillsbury pie crust
2 T butter (I used unsalted butter - don't think it makes a difference if you use salted butter)
2 1/4 pounds onions, finely chopped
5 or 6 thick cut bacon, finely chopped ** (excuse me - there is no way that you can "finely chop" raw bacon!! - I just cut it into small pieces)
1 1/2 cup sour cream (not the non-fat variety)
4 large eggs
2 T all-purpose flour
caraway seeds for sprinkling

Directions

Preheat the oven to 400

Grease a 9 inch springform pan.

In a skillet over medium heat, fry the bacon until slightly crisp.   Drain the bacon fat.

Add the onions and butter (on top of the bacon) and cook until the onions are a light golden brown.  Take off burner and let cool.

Combine the sour cream, eggs and flour.  Mix thoroughly.  I used a whisk to do this - worked great!!

On a slightly floured surface, roll out the Pillsbury crust with your rolling pan to make it large enough to fit the springform pan and extend up the sides.

After the onion/bacon mixture has cooled, add it to the filling mixture - stir to combine.

Pour the filling into the springform pan and sprinkle the caraway seeds on top.

Bake for 50 to 55 minutes or until the pie is golden brown on top and the filling is firm.

Enjoy!!!