German Onion Pie (Printable)
Savory tart with caramelized onions, bacon, and creamy custard on buttery pastry
# What You'll Need:
→ 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 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. Cook bacon until just crisp, then 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 cream, milk, eggs, and grated cheese in a bowl until smooth and well combined.
05 - Spread onion mixture evenly over the prepared crust. Pour the custard over the onions, ensuring even distribution.
06 - Bake for 40-45 minutes until the filling is set and lightly golden on top. 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 or a side salad.
# Expert Suggestions:
01 -
- The slow caramelized onions become something closer to candy than vegetables, hitting that perfect balance between sweet and savory
- Its the kind of dish that makes people linger around the table longer than they planned, nursing drinks and picking at the last crumbs
- Everything comes together in under 90 minutes but tastes like you spent all afternoon tending to it
02 -
- The pastry must rest in the refrigerator for at least 30 minutes before rolling. This relaxes the gluten and prevents the crust from shrinking into a sad little puck in the oven
- Onions can take longer than you expect to caramelize properly. Don't rush this step by turning up the heat you'll end up with burned edges and raw centers
- This pie needs to cool for at least 10 minutes after baking. I sliced into one too early once and ended up with onion custard soup instead of pie
03 -
- Slice your onions as thinly and uniformly as possible. A mandoline makes this work effortless, but a sharp knife and a little patience will get you there too
- Grate your cheese from a block if you can. Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly into the custard