German Onion Pie (Printable)
Savory tart with caramelized onions, bacon, and creamy custard 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 Mixture
13 - 1 cup heavy cream
14 - 1/2 cup whole milk
15 - 3 large eggs
16 - 1/2 cup grated Emmental or Gruyère cheese
# How-to Steps:
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 excess edges, and prick base with a fork. Refrigerate until ready to fill.
03 - Melt butter in a large skillet over medium heat. Add diced bacon and cook until just crisp. Remove bacon and set aside. Add sliced onions to the pan and cook gently for 15-20 minutes, stirring often, until golden and very soft. Stir in caraway seeds, salt, pepper, and nutmeg. Remove from heat and mix in cooked bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese in a bowl until 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 surface is lightly golden. The center should not jiggle when gently shaken. Allow to cool for 10 minutes before slicing.
07 - Serve warm or at room temperature. Pairs excellently with a crisp German white wine like Riesling, a green salad, or sauerkraut for a complete meal.
# Expert Advice:
01 -
- The onions transform into something completely different after slow cooking, becoming sweet and mellow
- It serves a crowd beautifully and tastes even better at room temperature, making it perfect for potlucks
- The custard filling is luxurious yet somehow still feels like downhome comfort food
02 -
- The custard will continue to set as it cools, so a slight wobble in the center is perfectly fine when you remove it from the oven
- Caramelizing onions properly takes patience and cannot be rushed, but this slow cooking is what makes the dish exceptional
03 -
- Use a mandoline or sharp knife to slice onions as thinly and evenly as possible for uniform caramelization
- Letting the tart rest for at least 10 minutes after baking makes slicing much cleaner and the filling easier to serve