German Onion Pie with Bacon (Printable Version)
Savory German tart with caramelized onions, bacon, and creamy custard filling on crisp pastry
# What You'll 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
→ 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
# Method:
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 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 until smooth and fully combined.
05 - Spread caramelized onion 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 set and lightly golden on top. The center should not jiggle when gently shaken.
07 - Let the tart cool for 10 minutes before slicing. Serve warm or at room temperature.
# Chef's Tips:
01 -
- Its the ultimate comfort food that somehow feels fancy enough for dinner parties
- The caramelized onion flavor develops into something absolutely extraordinary
02 -
- The onions must be cooked slowly and thoroughly, or theyll release too much water and make the custard soggy
- Letting the pie cool for those 10 minutes is crucial, otherwise the filling wont hold its shape when you slice it
03 -
- If the crust edges start browning too quickly, cover them loosely with foil for the last 10 minutes
- The pie can be assembled up to 8 hours ahead and refrigerated, then baked when youre ready