Ingredients for Authentic German Onion Pie Schwabischer Zwiebelkuchen
- 500g Flour
- Salt, to taste
- 20g fresh yeast
- 50g Sugar
- 2 tablespoons and 250ml lukewarm Milk
- 50g Butter
- 150g diced Ham
- 500g thinly sliced Onions
- 2 large Eggs
- White Pepper, to taste
- 200g Sour Cream
- 1 tsp Caraway Seeds
- 1/2 tsp Nutmeg
- 1 tsp Cumin
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How to Make Authentic German Onion Pie Schwabischer Zwiebelkuchen
- In a large bowl, add 500g flour and 50g sugar. Make a well in the center.
- Crumble 20g fresh yeast (or 7g active dry yeast) into the well. Add 2 tablespoons of lukewarm milk and mix until dissolved.
- Let the mixture rest for 15 minutes until foamy.
- Gradually add the remaining 250ml lukewarm milk, mixing until a smooth dough forms.
- Let the dough rise in a warm place for another 30 minutes.
- Preheat your oven to 190°C (375°F). Lightly grease a baking sheet or pizza stone.
- Roll out the dough to a 12-inch circle and transfer it to the prepared baking sheet. Press the dough to create a slightly raised edge.
- In a large skillet, melt 50g butter over medium heat. Add 150g diced ham and cook until lightly browned.
- Add 500g thinly sliced onions and cook, stirring occasionally, until softened and caramelized (about 20-25 minutes).
- In a separate bowl, whisk together 2 large eggs, salt, pepper, 200g sour cream, 1 tsp caraway seeds (or cumin), and 1/2 tsp nutmeg.
- Pour the egg mixture over the cooked onions and ham, stirring to combine.
- Spread the onion and ham mixture evenly over the prepared dough.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
25g
Carbs
8g
