German Onion Pie (Print)
Classic savory tart with golden caramelized onions, bacon, and creamy custard baked in a homemade pastry crust.
# Ingredient list:
→ 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
→ 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
# 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 diced bacon and cook until just crisp. Remove bacon 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 cooked bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese in a bowl until smooth and well combined.
05 - Spread the 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 the filling is set and the top is lightly golden. The center should not jiggle when gently shaken. Let cool for 10 minutes before slicing.
07 - Serve warm or at room temperature. Pairs excellently with a crisp German Riesling, green salad, or sauerkraut for a complete meal.
# Expert Tips:
01 -
- The combination of sweet caramelized onions and smoky bacon creates layers of flavor that develop beautifully as they bake together
- This tart travels well to potlucks and tastes just as good at room temperature, making it perfect for feeding a crowd
02 -
- Underbaked custard is a sad, wobbly disappointment, so give the tart a gentle shake at the end of baking and only remove it from the oven when the center no longer jiggles like pudding
- Cold pastry prevents the crust from shrinking during baking, so do not skip that chilling step after you line the pan
03 -
- Use a mandoline or very sharp knife to slice the onions thinly and evenly, which helps them caramelize at the same rate
- Let the tart cool for at least 10 minutes before slicing to give the custard time to set and prevent it from running all over the cutting board