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Vegetarian, European

Zwiebelkuchen, German onion tart with green salad

Zwiebelkuchen is a German savory tart made with slowly cooked onions, bacon, and cream, served warm with a green salad. It serves 4, takes 70 minutes, stays easy to make, and costs about €1.60 per person. The trick is cooking the onions low and slow so they turn soft and sweet instead of browned.

I'm suggesting a Zwiebelkuchen, the German onion tart that gets eaten warm in autumn, with a crisp salad on the side.

Zwiebelkuchen, German onion tart with green salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€1.60
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Zwiebelkuchen is the onion tart Germans turn to as soon as the weather cools down in autumn. The onions simmer gently in butter until they turn almost sweet, the bacon adds a salty edge, and caraway seeds give the tart its signature hint of anise. Eggs and cream bind everything into a soft, custardy filling, quite different from a classic quiche.

It works as an easy weeknight dinner, but it also makes a relaxed Sunday meal if you have guests curious to try something new. Served warm with a crisp salad, it tends to go over well with kids too, especially if you keep the caraway light. The onions take a bit of patience, but everything else comes together quickly.

The ingredients

4 people

Dairy

  • Pie dough 1
  • Butter 30 g
  • Heavy cream 20 cl
  • Eggs 3

Fruits and vegetables

  • Onions 800 g
  • Green salad 1

Butcher

  • Bacon lardons 100 g

Pantry

  • Caraway seedsoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thinly slice the onions and cook them gently in butter over low heat, without browning them much. 25 min

    Cover the pan for the first ten minutes, the steam softens the onions without letting them stick.

  2. Roll out the dough in a tart pan and prick it with a fork.

    Leave a bit of dough hanging over the edge, since it shrinks a little during baking.

  3. Cook the bacon lardons dry until golden, then mix them into the onions with the caraway seeds. 5 min

    Caraway is the signature flavor here, crush the seeds a bit between your fingers to release their aroma.

  4. Beat the eggs with the cream, salt, and pepper, mix with the onions, and pour over the dough.

    Let the onions cool slightly before adding the eggs, otherwise they cook too fast.

  5. Bake at 190°C, then let rest for ten minutes and serve with the salad dressed in oil and vinegar. 35 min

    The tart holds together and tastes better warm than piping hot.

Our tips to get it right

  • Slice the onions evenly, about as thick as a coin, so they all soften at the same rate.
  • If the onions seem watery, drain them briefly before mixing in the eggs so the filling sets properly.
  • Use a tart pan with fairly high sides, the onion filling is generous and can overflow a shallow pan.

The variations

  • Swap the bacon lardons for smoked turkey or ham for a pork free version.
  • For a vegetarian version, skip the bacon and stir a handful of grated Gruyère into the egg mixture.
  • For kids, leave out the caraway and slice the onions a bit finer, the flavor turns milder and more familiar.

What to serve it with

  • Green salad with vinaigrette
  • A glass of dry white wine
  • A light soup starter

Storage

Zwiebelkuchen keeps 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, reheat it in the oven rather than the microwave to keep the crust crisp. Let it thaw in the fridge overnight before reheating.

Questions about this dish

Can you make Zwiebelkuchen ahead of time?

Yes, you can bake the tart a few hours ahead and reheat it warm in the oven. You can also cook the onions the day before and keep them in the fridge.

Can you use puff pastry instead of pie dough?

Yes, it works well and gives a lighter, crispier base. The baking time stays the same, just check that the bottom isn't undercooked.

Is caraway essential to this recipe?

Caraway gives Zwiebelkuchen its signature flavor, but you can use half the amount or skip it if you don't like its anise note. The tart still works, just tastes milder.

Can you freeze Zwiebelkuchen?

Yes, once baked and fully cooled, it freezes well in individual portions. Thaw it in the fridge, then reheat it in the oven to bring back a crisp crust.

How long does it take to make a Zwiebelkuchen, the German onion tart, with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Zwiebelkuchen, the German onion tart, with a green salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Zwiebelkuchen, the German onion tart, with a green salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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