Zwiebelkuchen is a traditional German pie which is mostly known in the wine regions and usually eaten during the grape harvest. As the name implies – ‘Zwiebel’ means ‘onion’ – its main ingredient is onions. The pie mostly comes in a square or round baking tray and is commonly made on the basis of yeast dough or – more similar to Quiche Lorraine – with short pastry.
Especially in Fall during the wine festival season, Zwiebelkuchen pops up everywhere across the German wine regions. Especially in Baden, along the rivers of Rhine, Mosel, Saar and Nahe, in Palatinate as well as in Franken. Commercially produced onion pie is nowadays also available in many bakeries and restaurants in other regions of Germany during that season.
Zwiebelkuchen can be served warm or cold and is preferably eaten together with the famous new wine called Federweißer. Extremely delicious – but if you have a sensitive stomach, you better beware of this devilish combination. In the end, it is basically a whole bucket of onions with semi-fermented grape juice!
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Now, if you like the combination of ingredients but the idea of eating one kilo of onions scares you, we might have a great alternative for you. Flammkuchen is another traditional dish from the same region. While it also consists of onions, bacon and sour cream, it is way lighter and less massive. Try it out!
Either way, you should definitely try this bloaty deliciousness with our easy and authentic recipe. The taste is simply amazing – so don’t miss out on it!
Photos by Hardo Müller