German Onion Pie (Print Version)
Savory German tart with golden caramelized onions, crispy bacon, and silky custard baked on flaky pastry.
# What You'll Need:
→ Pastry Crust
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold, cubed
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Savory Filling
06 - 2 tablespoons unsalted butter
07 - 1 lb yellow onions, thinly sliced
08 - 5 oz thick-cut bacon, diced
09 - 1/2 teaspoon caraway seeds
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon freshly grated nutmeg
→ Custard Base
13 - 1 cup heavy cream
14 - 1/2 cup whole milk
15 - 3 large eggs
16 - 1/2 cup grated Emmental or Gruyère cheese
# Directions:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and enough cold water to form a soft dough. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out chilled dough on a floured surface to fit a 9-inch tart or pie pan. Press dough into pan, trim edges, and prick base with a fork. Refrigerate until ready to fill.
03 - Melt butter in a large skillet over medium heat. Add bacon and cook until just crisp. Remove and set aside. Add onions to the pan and cook gently, stirring frequently, for 15-20 minutes until golden and very soft. Stir in caraway seeds, salt, pepper, and nutmeg. Remove from heat and mix in bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese until completely smooth and well combined.
05 - Spread caramelized onion mixture evenly over the prepared pastry crust. Pour the custard mixture over the onions, ensuring even distribution.
06 - Bake for 40-45 minutes until filling is completely set and top is lightly golden. Allow to cool for 10 minutes before slicing to ensure clean cuts.
07 - Serve warm or at room temperature. Pairs excellently with a crisp German white wine such as Riesling, or with a simple green salad and sauerkraut for a complete meal.
# Expert Tips:
01 -
- The combination of sweet onions and smoky bacon creates this incredible depth that makes people pause and ask what is in this
- It is one of those rare dishes that tastes even better the next day making it perfect for make ahead meals
02 -
- Do not rush the onion caramelization step that slow cooking process is where all the deep flavor develops
- Letting the pie cool for those 10 minutes before slicing is essential or the custard will not set properly
03 -
- Sprinkle a little extra cheese on top during the last 10 minutes of baking for a gorgeous golden crust
- If the edges start browning too quickly tent them with foil