German Onion Pie (Printable)
Savory tart featuring golden caramelized onions, bacon, and rich custard on flaky pastry crust.
# What's Needed:
→ Pastry
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
→ 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
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 Make It:
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, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out the dough on a floured surface to fit a 9-inch tart or pie pan. Press into pan, trim edges, and prick base with a fork. Chill 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 often, 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 smooth and well combined.
05 - Spread the onion mixture evenly over the prepared crust. Pour the custard over the onions, ensuring even distribution.
06 - Bake for 40-45 minutes, or until the filling is set and lightly golden on top. Let 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.
# Tips for Success:
01 -
- The combination of sweet, slow cooked onions and smoky bacon creates this incredible depth of flavor that feels like a warm hug
- It comes together faster than you would expect, especially if you use store bought pastry
- This tart actually tastes better at room temperature, making it perfect for potlucks or make ahead meals
02 -
- Rushing the onion caramelization is the biggest mistake you can make, those onions need time to transform into sweet, golden strands
- Letting the tart cool before slicing is crucial, otherwise the custard will not have time to set properly
03 -
- Use a mandoline to slice your onions uniformly, they will cook more evenly
- Grate your own cheese instead of buying pre shredded, it melts so much better into the custard