German Onion Pie
So, About This German Onion Pie—Let Me Tell You…
Okay, confession time: the first time I ever made German Onion Pie was mostly an accident—I’d intended to bake something else entirely but onions were calling my name and, well, you know how those chilly Sunday afternoons go. Childhood memories of big kitchen tables and my aunt humming off-key are baked right into this thing for me. She made it every fall, and if she burnt the edges (which, honestly, was every time), nobody cared because the smell alone brought everyone running. It’s the kind of dish that gets your neighbors popping around just to “say hi” if you leave a window open, trust me.
Why Do I Keep Making This? (And Why You Might, Too)
I make this German Onion Pie when I can’t decide if I want comfort food or just an excuse to use a laughable amount of onions. My family loses their minds for this every time—probably because the blend of smoky bacon with sweet, melting onions just sort of feels like a warm hug. Sometimes the crust won’t cooperate, but honestly, nobody notices once they smell what’s coming out of the oven. Side note: my spouse claims it’s their “birthday pie”—not even joking. (But, between you and me, it’s a lifesaver at potlucks because people think it was way harder than it really was.)
Gathering Your Stuff: The Real Ingredients List
- About 2 pounds (a.k.a four big ones) onions, sliced thin—I’ve used yellow, white, and even red once when that was all I could scrounge up. All good.
- 6 slices smoked bacon (Schinken Speck if you’re feeling fancy, but regular store bacon works, grandma never judged)
- 1 cup all-purpose flour (No lie, I’ve swapped half for rye flour on occasion. Makes it heartier.)
- 1/2 tsp salt (sometimes I just eyeball it and call it a day)
- 1/4 cup butter (or margarine, if that’s what’s lurking in your fridge)
- 2-3 Tbsp cold water
- 3 eggs (large-ish, but I’ve used mediums, too. Whatever, really.)
- 1 1/4 cups sour cream (but once I used Greek yogurt because, you guessed it, the store was out)
- 1/2 tsp ground caraway—optional, but adds that “whoa, this is German” kinda vibe
- Freshly ground black pepper (though I’ve also just grabbed whatever shaker was closest…)
Let’s Make It: Directions From My Not-So-Perfect Kitchen
- Crust time! In a bowl, mix your flour and salt. Cut in the butter (I just stab it around with a fork until it’s crumbly—definitely not the way they show on TV). Drizzle in water till it comes together. Don’t stress if it’s a little sticky—just toss on a bit more flour.
(Or honestly, if it’s been one of those days, a pre-made pie crust will do the trick. I won’t tell anyone.) - Pat or roll the dough into your pie dish (mine is about 9 inches—if you only have an 8-inch one, it’ll be fine; you might have extra filling. Go ahead and just improvise a mini one on the side if you feel like it.) Prick it with a fork.
- Bake the crust at 375°F (190°C) for 10 minutes just for a head start. Sometimes I forget this, and nothing bad ever happened.
- Meanwhile, onions! Take a big skillet (trust me, they shrink way more than you think) and fry up the bacon till just crisp. Scoop the bacon out—leave the fat. Toss in all those onions and cook on medium-low. Don’t rush this. You want ‘em soft and a little golden; maybe about 15 minutes. If they look slightly burned at the edges, honestly, that’s when I think they taste best.
Now stir the bacon back in. (This is where I always sneak a forkful or two. Cooks’ rights.) - Whisk up the eggs, sour cream, caraway, and a quick grind of pepper in a separate bowl. Now, dump onion bacon madness into that and give it a good mix.
- Pour the whole shebang into your crust. It’ll pile up but settles as it bakes. Pop it all in the oven (still at 375°F) for 35-40 minutes, or till the top is just set and getting all golden and puffy.
(Sometimes it bubbles over, so maybe stick a baking sheet underneath—voice of experience here!)
Notes From the Battlefield (I Mean, Kitchen)
- Don’t try to slice when it’s piping hot. I did that once and… soup. Let it cool 10 minutes.
- Caraway haters: skip it! My cousin claims it tastes like toothpaste—your call.
- If you want a thinner edge, just don’t overdo the dough around the rim. It puffs a lot.
Things I’ve Tweaked (And One Flop)
- Tried it with chives instead of caraway—turned out really fresh-tasting!
- Made a veggie version (ditched the bacon, added extra butter and a dash of smoked paprika). Totally works.
- Tried sweet onions once; was way too sweet (like, almost dessert? Would not recommend unless you want pie confusion.)
Oh, and About Equipment
I use a big cast iron skillet for the onions because, well, I inherited it and somehow it always just “feels” right. If all you’ve got is a non-stick pan or regular frying pan—just go for it. And if you don’t have a rolling pin, a wine bottle works in a pinch (been there, done that, had the glassy look to prove it).
Storing the Pie (If You Ever Have Leftovers)
Officially, this keeps in the fridge about three days. Cover it up or pop in an airtight box.
Real talk: in my house, it vanishes the first day—so no worries about shelf life. But if you make it ahead, I honestly think it tastes even better the next morning (kind of like leftover pizza).
How We Eat It—And Maybe How You Should, Too
I like it warm, slightly cool, or completely room temp—I’ve tried it all. My family likes a dollop of mustard on the side; sometimes we toss together a salad and pretend it’s healthy. Or just beer and pie if it’s Friday. No rules.
Stuff I Wish I’d Learned Sooner (Pro Tips Style)
- I once tried microwaving the onions to skip pan-frying. Don’t. The flavor just isn’t the same, and the texture’s weird.
- Let the crust cool a little before filling. I’ve filled it hot—never ends well; the crust gets soggy, and frankly, that’s not what anyone wants.
FAQ—Because People Actually Ask Me These Stuff
- Can I make this veggie? Yup, just leave the bacon out—add extra butter, maybe smoked salt for, you know, that oomph. Did it last Lent—I think no one even knew.
- Can I freeze leftovers? Good question! Yes—but the texture gets a tad grainy. Still tasty, though.
- What if I hate caraway? Don’t stress, just skip it; or try thyme, or nothing at all!
- Is this anything like quiche? Sort of, but—honestly—it’s heartier and way onion-ier (if that’s a word). And no Swiss cheese!
- How do you slice it neatly? Patience. Also, a serrated knife. I always mess up the first slice, anyway.
Bit of a Tangent—(But Isn’t That Just How I Cook?)
You know, the smell of onions frying with a little bacon is absolute magic—one of those things that signals “someone’s actually home and cooking.” And if you’re in the mood for rabbit holes, you can check out the cool history of Zwiebelkuchen here, or just browse for German comfort food ideas (I also like this recipe’s take). Not that mine’s ever exactly the same twice… but is any recipe, really?
Ingredients
- 1 pie crust (homemade or store-bought)
- 5 large yellow onions, thinly sliced
- 6 slices bacon, chopped
- 1 cup sour cream
- 3 large eggs
- 1 cup grated Swiss cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
-
1Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Set aside.
-
2In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving some fat in the pan.
-
3Add butter and sliced onions to the skillet. Cook over medium-low heat, stirring often, until the onions are soft and golden brown, about 20-25 minutes. Season with salt, pepper, and nutmeg.
-
4In a mixing bowl, whisk together sour cream, eggs, flour, and half of the Swiss cheese. Stir in the cooked onions and bacon.
-
5Pour the filling into the prepared pie crust. Sprinkle the remaining Swiss cheese over the top.
-
6Bake for 40-45 minutes, or until the top is golden and the center is set. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
