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German Onion Pie recipe
Ben Carraoli

German Onion Pie recipe

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.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Calories: 350
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place the pie in the preheated oven and bake for 45-50 minutes until the custard is set and golden brown on top.
  10. 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.