German Onion Pie with Bacon (Printable)

Savory tart with caramelized onions, bacon, and creamy custard on flaky pastry crust.

# What You'll Need:

→ Pastry Crust

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and 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 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 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 just crisp. Remove bacon and set aside. Add onions to the same 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 onion and bacon 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 completely set and the top is lightly golden. The center should not jiggle when gently shaken. Allow to cool for 10 minutes before slicing.
07 - Serve warm or at room temperature. Pairs excellently with a crisp German white wine such as Riesling or a green salad with vinaigrette.

# Expert Suggestions:

01 -
  • The combination of sweet slow cooked onions and smoky bacon creates layers of flavor that make people pause after their first bite
  • It comes together faster than you would think and looks impressive on the table without requiring fancy techniques
  • The leftovers reheat beautifully for breakfast the next morning, if you are lucky enough to have any
02 -
  • Do not rush the onions, they need time to develop that deep sweetness that makes this pie special
  • The crust must be thoroughly chilled before baking or it will shrink and lose its shape in the oven
  • Letting the pie rest for 10 minutes after baking is essential or the custard will run when you cut it
03 -
  • Use a mandoline to slice the onions evenly for consistent caramelization
  • Grate your own cheese instead of buying pre grated, it melts so much better
  • If the crust edges start browning too quickly, cover them with foil for the last 10 minutes

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