Angie’s Zwiebelkuchen 

Zwiebelkuchen, German onion tart

Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand.

I developed my own recipe for this onion pastry. The crust can be bought, Puff Pastry dough  (Pillsbury) can be found in the freezer isle. 

Angie’s Zwiebelkuchen Recipe

Angie’s Zwiebelkuchen Recipe


  • 2 sheets puff pastry dough (in the freezer isle).
  • Defrost the dough, but it needs to be still cold. (40 min)
  • 12 slices bacon, cut into 1/4-inch strips, fried and pulled apart. Skip the bacon if you are vegetarian
  • 6 cups chopped or thinly sliced onions (1.3 lb.)
  • 4 beaten eggs
  • 1 1/2 cups sour cream
  • 2 cups of Le Gruyere, or other melt cheese like gouda, fontina, provolone or white cheddar
  • 2 tbsp of corn starch (or flour)
  • 1 teaspoon salt
  • 2 dashes of pepper


  • Some Caraway seeds and nutmeg to taste
  • Fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Let cool. Combine remaining filling, the bacon and onions, eggs at the end. Pour cold filling on cool puff pastry.
  • Bake at 350 degrees until almost set, about 45 minutes. Let stand 10 minutes.

Nutrition information

6 to 8 Servings

Zwiebelkuchen,, Onion Tart ingredients
Onion Tart ingredients
Onion Tart, Zwiebelkuchen dough
Onion Tart dough, bake for 45 minutes
Zwiebelkuchen German Onion tart
Zwiebelkuchen German Onion tart after baking. Let stand 10 minutes
Federweissen with Zwiebelkuchen
Federweissen with Zwiebelkuchen

You need a deep pan to fry your Onions, here are some to choose from:

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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