Do Share Recipe

The Best German Onion Pie Recipe: A Savory Delight You’ll Love

I’ve been making this German onion pie for years, and it never fails to impress everyone who tries it. The first time I made it, I was skeptical about how simple onions could create such a rich, satisfying dish.

After taking that first bite of the golden, custardy filling with perfectly caramelized onions, I knew I had found something special.

This recipe reminds me of comfort food classics like my Fruity Pebbles Sushi Recipe – both transform humble ingredients into something extraordinary. Now it’s become my go-to dish when I want to serve something that looks fancy.

Ingredients You Will Need

Here’s what you’ll need to create this savory masterpiece:

For the Dough:

2½ cups all-purpose flour – provides the perfect base for the yeast dough
2 tablespoons vegetable oil – keeps the crust tender and easy to work with
¾ cup warm water – activates the yeast properly when at the right temperature
1 teaspoon active dry yeast – creates a soft, bread-like crust that’s not too thick
1 teaspoon sugar – feeds the yeast and adds subtle sweetness
1 teaspoon salt – enhances all the flavors in the dough

For the Onion Filling:

6 large yellow onions – yellow onions caramelize better than white or red varieties
6 oz thick-cut bacon – provides smoky flavor and renders fat for cooking onions
½ cup sour cream – adds tangy richness to the custard base
½ cup heavy cream – creates the smooth, creamy texture that holds everything together
2 large eggs – binds the custard and gives it structure when baked
1 teaspoon caraway seeds – traditional German flavor that can’t be skipped
1 tablespoon fresh thyme – adds earthy herbs that complement the onions perfectly
Salt and pepper to taste – season according to your preference

Optional Extras:

Crème fraîche for serving
Fresh chives for garnish
Pinch of nutmeg for extra warmth

Note: This recipe serves 8 people as a main dish or 12 as an appetizer, based on the ingredient quantities provided.

Variations To Try

Transform this classic recipe to suit different dietary needs and flavor preferences for your dinner recipes:

Dairy-Free Option: Replace sour cream with cashew cream and use coconut cream instead of heavy cream
Vegetarian Version: Skip the bacon and use butter or olive oil to cook the onions, adding smoked paprika for depth
Cheese Lover’s Twist: Add ½ cup grated Gruyère or aged cheddar to the custard mixture
Herb Enhancement: Mix in fresh rosemary, sage, or oregano along with the thyme
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the onions
Sweet and Savory: Include thin apple slices layered with the caramelized onions

Cooking Time

Time Breakdown:

Prep Time: 1 hour 15 minutes (including dough rising time)
Cooking Time: 1 hour
Total Time: 2 hours 15 minutes

Equipment You Need:

9-inch springform pan – makes removing and serving the pie much easier
Large heavy-bottomed skillet – essential for even caramelization of onions
Mixing bowls – separate bowls for dough preparation and custard mixture
Sharp knife – for uniform onion slicing that cooks evenly
Rolling pin – to roll out the dough to the right thickness
Whisk – for smooth custard without lumps

How to Make German Onion Pie

Prepare the Yeast Dough

Start by dissolving the yeast and sugar in warm water that feels comfortable to your wrist. Let this mixture sit for 5 minutes until it becomes foamy, which tells you the yeast is active.

In a large bowl, combine the flour and salt, then add the yeast mixture and oil. Knead the dough for about 10 minutes until it becomes smooth and elastic, then place it in an oiled bowl to rise.

Caramelize the Onions

While the dough rises, slice all six onions into thin, uniform pieces for even cooking. Cook the bacon in your large skillet until crispy, then remove and set aside, keeping the rendered fat in the pan.

Add the sliced onions to the bacon fat and cook them slowly for 45 minutes, stirring occasionally. The onions should turn golden brown and become sweet and jammy – this step can’t be rushed.

Prepare the Custard Base

In a medium bowl, whisk together the sour cream, heavy cream, and eggs until completely smooth. Add the caraway seeds, fresh thyme, salt, and pepper to create a flavorful custard base.

Crumble the cooked bacon into small pieces and set everything aside. This custard will bind all the flavors together and create the signature texture of German onion pie.

Assemble the Pie

Preheat your oven to 375°F and grease your springform pan thoroughly. Roll out the risen dough on a floured surface until it’s large enough to line the bottom and sides of your pan. Press the dough evenly into the pan, making sure there are no air bubbles or thin spots that could cause leaking.

Add the Filling

Spread the caramelized onions evenly over the dough, then sprinkle the crumbled bacon on top. Pour the custard mixture slowly over the filling, making sure it reaches all corners and covers the onions completely. The custard should come almost to the top of the dough but not overflow when the pie bakes and puffs slightly.

Bake to Perfection

Place the pie in the preheated oven and bake for 45-50 minutes until the custard is set and golden brown on top.

The center should be firm when gently shaken, and a knife inserted near the center should come out clean. Let the pie cool for 15 minutes before removing the springform pan sides to prevent the filling from running.

Additional Tips for Making this Recipe Better

Based on my experience making this recipe countless times, here are my best tips:

I always taste the onions halfway through cooking – they should start tasting sweet rather than sharp
I’ve learned to roll the dough thinner than I think I need because it puffs up during baking
I make sure to let the custard mixture sit for 5 minutes before pouring to eliminate any air bubbles
I’ve found that room temperature eggs mix more easily and create a smoother custard
I always check the pie 10 minutes before the timer goes off because oven temperatures vary
I let the pie rest longer than suggested if I’m serving it warm – the flavors meld better with time

How to Serve German Onion Pie

This versatile dish works beautifully for different occasions and presentation styles:

Serve warm as a hearty main course with a simple green salad and crusty bread
Cut into smaller wedges for elegant appetizers at dinner parties or gatherings
Pair with German-style sides like sauerkraut, pickled vegetables, or roasted root vegetables
Garnish with fresh chives, a dollop of crème fraîche, or a sprinkle of paprika for color
Serve alongside other comfort food favorites like Blackberry Balsamic and Brie Grilled Cheese Recipe for a cozy meal
Present on a wooden board with mustard and pickles for an authentic German experience

Nutritional Information

Here’s the nutritional breakdown per serving for this satisfying dish:

Calories: 350 – a reasonable portion for a hearty main dish
Protein: 10g – from the eggs, cream, and bacon content
Carbohydrates: 30g – primarily from the flour in the crust
Fat: 22g – includes healthy fats from the oil and natural fats from dairy ingredients

How to Store German Onion Pie

Same Day Storage: Keep the pie at room temperature for up to 4 hours, loosely covered to maintain the crust texture. This is actually the best way to serve it since the flavors are at their peak.
Refrigeration: Cool completely before wrapping tightly and refrigerating for up to 3-4 days. The flavors actually develop more complexity after a day in the refrigerator.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating: Warm in a 325°F oven for 15-20 minutes, covered with foil to prevent over-browning. Avoid the microwave as it makes the crust soggy and affects the texture.

Why You’ll Love This Recipe

This German onion pie delivers on multiple levels that make it a standout dish:

Incredible flavor transformation – Simple onions become sweet, jammy perfection through slow caramelization that creates complex, restaurant-quality taste
Impressive presentation – The golden, rustic appearance makes it look like you spent hours in the kitchen, perfect for entertaining guests
Versatile serving options – Works equally well as a main dish for dinner or cut into smaller pieces for appetizers and gatherings
Make-ahead friendly – You can prepare components in advance and assemble later, making it perfect for busy schedules
Comfort food satisfaction – The creamy custard and savory filling provide the same cozy feeling as your favorite comfort foods

Common Mistakes to Avoid for Better Results

Learn from common pitfalls to ensure your German onion pie turns out perfectly:

Rushing the onion caramelization – Taking shortcuts on the 45-minute cooking time results in harsh, undercooked onions instead of sweet, jammy perfection
Making the dough too thick – A heavy bottom crust overwhelms the delicate filling and makes the pie difficult to slice cleanly
Pouring custard too quickly – This creates air pockets and uneven distribution, leading to inconsistent texture throughout the pie
Overfilling the pan – Too much custard causes overflow during baking and creates a messy oven situation plus uneven cooking
Not letting it rest – Cutting the pie immediately after baking results in runny filling that hasn’t had time to set properly

Ben Carraoli