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Zwiebelkuchen Recipe: German Caramelized Onion Tart

This is an easy version of the authentic zwiebelkuchen, which is traditionally made with a yeast dough. Using frozen puff pastry makes quick work of this savory German onion tart. Perfect for weeknight meals or special occasions!

Ingredients:

• 1 package (about 375 grams) thick-cut bacon
• 2 pounds (about 900 grams) yellow onions
• 1¼ cups (300 grams) sour cream
• 1 tablespoon (8 grams) all-purpose flour
• 4 large eggs
• ¼ teaspoon (0.5 grams) nutmeg
• ¼ teaspoon (0.5 grams) freshly ground black pepper
• ½ teaspoon (1.2 grams) salt
• 1 teaspoon (2 grams) caraway seeds
• 1 package (about 400 grams) frozen puff pastry, thawed

Instructions:

1. Preheat the oven to 395°F (200°C) and lightly grease a 10½ x 13-inch casserole dish (or similar size rimmed baking sheet).
2. Dice the bacon slices. In a large frying pan over medium-high heat, cook the bacon until the fat starts to render and the bacon just starts to get browned. Remove to a dish, keeping the rendered fat in the pan.
3. Slice the onions and add them to the frying pan. Over medium heat, slowly cook the onions, stirring occasionally, until they become golden and translucent. This will take about 15 minutes. Stir in the bacon and set aside to cool.
4. Meanwhile, in a large bowl, add the sour cream, flour, eggs, nutmeg, pepper, and salt. Chop the caraway seeds slightly before adding them to the bowl. Whisk together until well mixed.
5. Roll out the thawed pastry on parchment paper. Lifting it with the parchment paper, flip it over into your prepared baking dish. Peel off the parchment paper and press the pastry about one inch up the sides of the dish, creating a rim. Using a fork, pierce the dough all over. Place in the fridge to keep it cold until you are ready to fill it.
6. Once the bacon and onion mixture has cooled, stir it into the sour cream mixture until it is well mixed.
7. Pour the filling into the pastry-lined casserole dish, smoothing out the top.
8. Place in the preheated oven and bake for about 40 minutes, until the top is nice and golden brown.
9. Let it stand for about 10 to 15 minutes to cool before cutting and serving.

Notes/Hints:

• Yellow onions are most common in zwiebelkuchen, but you can use other varieties, such as red onions, or whatever you may have on hand.
• You can use a 10½ x 16-inch roasting pan. The zwiebelkuchen won't be quite as thick, but it's yummy just the same. It will take a few minutes less to bake. You can also try using a springform pan with a removable bottom for a round zwiebelkuchen.
• You can substitute heavy cream for the sour cream.
• Store any leftovers in an airtight container in the refrigerator. German onion pie tastes just as good the next day!

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