The German onion cake, or Zwiebelkuchen, is a warm, hearty, savory pie perfect for fall. Made with caramelized onions, crispy bacon, and a creamy topping, it’s a great choice for family gatherings, potlucks, or parties. You can serve it warm or at room temperature, and it’s best baked on a large tray so you have plenty to share.
What is Zwiebelkuchen?
Onion cake is a traditional German savory pie, especially popular in southern Germany during the fall season. It's a cozy dish often paired with a glass of young, sweet wine called Federweißer. At local events known as Kirmes (fairs or carnivals) or wine festivals, the onion cake is baked on large, oversized baking sheets, and you can buy a slice to enjoy while strolling around.
Try more German street food like German Döner, Brats and Sauerkraut, Cheese Buns, or German Waffles.
This dish is all about onions, crispy bacon, and a creamy topping made with heavy or sour cream. These go on top of a base, usually a simple yeast dough. Sometimes, a shortcrust pastry is used instead for a different texture.
You can adapt the recipe to suit your taste. Some versions skip the bacon for a vegetarian option, while others add a bit of cheese (like I always do). This Zwiebelkuchen recipe is flexible and easy to make your own.
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Recipe ingredients
The dough's ingredients are all-purpose flour, yeast, granulated sugar, soft butter, salt, and lukewarm water.
Yeast choice: I used instant yeast in this recipe. It must only be mixed with the other dry ingredients before adding the water and butter.
- Active dry yeast: Mix it with the lukewarm water and let it stand for 5 minutes.
- Fresh yeast: You will need 0.75 oz/ 21 g. Crumble the yeast and mix it with the sugar and a few tablespoons of the pre-measured lukewarm water. Let it stand for a few minutes before adding it to the flour mixture.
- Make this Yeast Cake, too; it is delightful.
Filling: Lots of yellow onions, thick-cut bacon, heavy cream, eggs, and a bit of flour.
Cheese choice: I usually use Gouda, which is very common in Germany, but you can also use cheddar or any other good-melting cheese you prefer.
Optional: Caraway seeds. If you like them, add one teaspoon of caraway seeds. I forgot to buy them this time, but I usually include them because I love their flavor. If you have them, add them to this German Goulash or make some Romanian Cheese Crackers.
See the recipe card for full information on ingredients and quantities.
How to make German onion cake?
Step #1: Make the yeast dough, form it into a ball, and let it rise in a warm place for about 30 minutes or until doubled in size.
Step #2: Halve and finely slice the onions. Finely dice the bacon.
Tip: The rising time depends on the quality of the yeast and the temperature of your kitchen
Step #3: Cook the sliced onions and the bacon in a large frying pan until the onions are soft and golden brown. Season well with salt and black pepper. Let the cooked onions cool slightly.
Step #4: Whisk the eggs, heavy cream, flour, nutmeg, salt, and pepper in a small bowl, then stir into the cooled onion mixture.
Step #5: Roll out the yeast dough with a rolling pin on a lightly floured surface to fit your baking sheet. Transfer it to the lined sheet and press the edges to create a small rim.
Step #6: Use a spoon to add the onion filling and spread it evenly onto the rolled dough.
Step #7: Cover the filling with the grated cheese.
Step #8: Bake the German onion cake on the middle shelf for about 30 minutes or until the filling is set and the topping is golden brown.
Good to know!
You can halve the onion cake recipe and bake it in a 9-10 inch/ 24-26 cm springform pan.
I make the dough in a stand mixer with a dough hook, but you can also use a hand mixer with dough hooks or knead the dough by hand.
I strongly recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients for the dough. It ensures accuracy and consistency, giving you the best possible results every time you cook or bake.
Store and reheat
Storing: Once cooled, store Zwiebelkuchen in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, wrap the onion cake slices tightly with plastic wrap and foil and freeze for 2-3 months.
Reheating: Preheat the oven to 350°F (175°C) to reheat. Cover the cake with aluminum foil and heat for 15-20 minutes until warmed through. For individual slices, you can microwave for 1-2 minutes.
How to serve?
Slice the onion cake and serve it warm or at room temperature. It pairs well with a fresh green salad or a glass of wine.
It’s perfect for parties and potlucks since it can be made in advance and is easy to transport. Everyone will love it, and you'll receive plenty of compliments - this has been my personal experience with this recipe!
Onion Cake – Zwiebelkuchen Recipe
Equipment
- Stand mixer with knead hook or hand mixer with kneading hooks
- Rolling Pin
- Baking sheet
Ingredients
Yeast dough:
- 3 ¾ cups all-purpose flour 450 g Notes 1, 2
- 2 teaspoons instant yeast Note 3
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 3 ½ tablespoons butter soft, 50 g
- 1 cup lukewarm water 220 ml
Onion filling:
- 2 lbs yellow onions 900 g
- 7 oz thick-cut bacon 200 g
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 large eggs
- ¾ cup heavy cream 180 ml
- 1 ½ tablespoons all-purpose flour
- a few gratings of nutmeg Note 4
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 9 oz cheese 250 g, Note 5
Instructions
Yeast dough:
- Mix flour, instant yeast, salt, and sugar in the stand mixer bowl or another large bowl. Make a well in the middle and add the soft butter and the lukewarm water. If using active dry yeast, dissolve it in the lukewarm water and let it stand for 5 minutes.3 ¾ cups all-purpose flour / 450 g + 2 teaspoons instant yeast + 1 teaspoon granulated sugar + 1 teaspoon fine sea salt + 3 ½ tablespoons butter/ 50 g + 1 cup lukewarm water / 220 ml
- Knead the dough for about 5 minutes until it is elastic and pulls away from the sides of the bowl.
- Let dough rise: Remove the dough from the bowl and briefly knead it on the work surface, then shape it into a ball. Place the ball back in the bowl, cover it loosely with plastic wrap, and let it rise in a warm place for about 30 minutes or until it doubles in size. The rising time depends on the quality of the yeast and the temperature in your kitchen.
- In the meantime, prepare the onion filling and preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
Onion filling:
- Prepare the ingredients: Peel and halve the onions. Cut the halves into fine slices. Finely dice the bacon.2 lbs yellow onions / 900 g + 7 oz thick-cut bacon/ 200 g
- Cook: Heat the oil and the butter in a large pan. Add bacon and onions and cook them gently for about 10-15 minutes or until the onions are lightly golden brown. Season generously with salt and pepper and set aside to cool slightly while you roll the dough and mix the remaining filling ingredients.1 tablespoon vegetable oil + 1 tablespoon butter
- Combine the eggs, heavy cream, flour, nutmeg, salt, and pepper in a small bowl. Add them to the cooled onion mixture and stir to combine.3 large eggs + ¾ cup heavy cream / 180 ml + 1 ½ tablespoons all-purpose flour + a few gratings of nutmeg + 1 teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
Assemble the onion cake:
- Roll out the yeast dough on a lightly floured surface until it's about the size of your baking sheet. Carefully transfer it to the lined baking sheet and press the edges to form a small rim all around.
- Add filling: Pour the onion filling onto the dough and spread it evenly with a spoon or spatula. Sprinkle the grated cheese evenly on top.9 oz cheese / 250 g
- Bake the onion cake on the middle shelf for about 30 minutes until the filling is set and the top lightly golden brown. Let rest for 10-15 minutes before slicing and serving. Serve it hot, warm, or at room temperature.
Notes
- You can halve the recipe and bake it in a 9-10 inch/ 24-26 cm springform pan.
- Measurements: I strongly recommend measuring the ingredients using a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Yeast: You can also use active dry yeast. In this case, mix it with the lukewarm water and let it stand for 5 minutes. You can also use 0.75 oz/ 21 g of fresh yeast. In this case, crumble it into a small bowl, mix it with the sugar and a few tablespoons of the already measured lukewarm water, and let it stand for a few minutes before adding it to the rest of the ingredients.
- Caraway seeds: If you like, add 1 teaspoon of caraway seeds. I forgot to buy them this time, but I usually add them; I love their flavor.
- Cheese: I usually use Gouda, which is very common in Germany, but you can also use cheddar or another good-melting cheese you like.
Marianne Balazs says
Lovely idea, will try it iut at the weekend. 😊
Adina says
Hi Marianne. I am happy to hear it; let me know how you liked it!