German Onion Pie (Printable Version)
Savory tart with sweet caramelized onions, crispy bacon, and silky custard baked on golden pastry
# What You Need:
→ 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
→ Savory 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
→ Cream 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 2-3 tablespoons cold water, mixing until a soft dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll chilled dough on a floured surface to fit a 9-inch tart or pie pan. Press dough into pan, trim excess 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 crisp, about 5 minutes. Remove bacon and set aside. Add sliced 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 fold in cooked bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese in a medium bowl until completely smooth and well combined.
05 - Spread the caramelized onion mixture evenly over the chilled 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 still have a slight jiggle but not be liquid. Let cool for 10 minutes before slicing.
07 - Serve warm or at room temperature. Pairs beautifully with a crisp German Riesling, a fresh green salad, or tangy sauerkraut.
# Expert Suggestions:
01 -
- The combination of sweet, slow-cooked onions and smoky bacon creates an irresistible depth of flavor that improves with each bite
- This tart strikes the perfect balance between rustic comfort and elegant presentation, making it equally at home at a casual weeknight dinner or a festive gathering
02 -
- The dough must stay cold until it hits the oven, or the butter will melt and you will lose those flaky layers you worked so hard to create
- Patience with the onions is non-negotiable, as rushing this step means missing the deep sweetness that makes this tart exceptional
03 -
- If the crust edges start browning too quickly, cover them with foil for the last 10 minutes of baking
- Room-temperature ingredients blend more smoothly into the custard, so take the eggs and dairy out about 20 minutes before you begin