Zwiebelkuchen

Name: Zwiebelkuchen
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: German
Ingredients: 250g all-purpose flour; 7g instant yeast; 100ml warm milk; 50g butter, softened; 1 egg; 1 tsp salt; 1kg onions, thinly sliced; 2 tbsp butter for sautéing; 200g sour cream or crème fraîche; 3 eggs; 2 tsp caraway seeds; Salt, pepper, nutmeg

Zwiebelkuchen (TSVEE-bel-koo-hen)

Onion Tart

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 339 kcal

A savory Swabian tart with a yeasted dough base, topped with a lush filling of caramelized onions, sour cream, eggs, and caraway seeds.

Nutrition & Info

Protein 10.0g

Carbs 32.0g

Fat 19.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

springform pan or tart pan skillet rolling pin

Presentation Guide

Vessel: wooden board or tart plate

Garnishes: caraway seeds, fresh thyme

Accompaniments: Federweisser, green salad

Ingredients

250g all-purpose flour
7g instant yeast
100ml warm milk
50g butter, softened
1 egg
1 tsp salt
1kg onions, thinly sliced
2 tbsp butter for sautéing
200g sour cream or crème fraîche
3 eggs
2 tsp caraway seeds
Salt, pepper, nutmeg

Instructions

1
Make the dough: combine flour, yeast, warm milk, softened butter, egg, and salt. Knead until smooth. Let rise 45 min.
2
Sauté sliced onions in butter over medium-low heat for 20-25 min until very soft and lightly golden. Cool slightly.
3
Whisk together sour cream, eggs, caraway seeds, salt, pepper, and nutmeg. Fold in the cooled onions.
4
Roll out dough and press into a greased tart or springform pan, creating a slight rim.
5
Spread the onion filling evenly over the dough.
6
Bake at 200°C (400°F) for 30-35 min until the top is golden and the crust is crisp. Cool 10 min before slicing.

💡

Did You Know?

In the wine regions of Swabia and Franconia, Zwiebelkuchen paired with Federweisser (young, still-fermenting wine) is the quintessential autumn ritual.

Chef's Notes

Equipment Tips

springform pan or tart pan
skillet
rolling pin

Garnishing

caraway seeds, fresh thyme

Accompaniments

Federweisser, green salad

The Story Behind Zwiebelkuchen

Zwiebelkuchen dates to medieval Germany, when onion harvests in autumn coincided with the grape harvest. Bakers combined cheap, abundant onions with enriched dough to create a hearty tart. The pairing with Federweisser (new wine) became a tradition in the Rhineland, Swabia, and Franconia that persists today during wine festival season.

🕐 Traditionally enjoyed autumn, wine harvest season 📜 Origins: Medieval Swabia

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