German Onion Pie with Bacon (Print version)
Savory tart with golden caramelized onions, smoky bacon, and rich custard baked 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, 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. Chill 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 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 mix in cooked bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese in a bowl 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 - Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature with a green salad or sauerkraut.
# Expert suggestions:
01 -
- Its the perfect bridge between dinner party impressive and cozy weeknight comfort
- The combination of smoky bacon and sweet onions hits every savory craving
- Leftovers reheat beautifully for breakfast the next morning
02 -
- Do not rush the onion caramelization step because that deep sweetness is what makes this tart special
- The custard should still have a slight wobble in the center when you remove it from the oven
- A hot tart will weep custard everywhere if you try to slice it too soon
03 -
- Grate the cheese freshly because pre shredded cheese has anti caking agents that prevent smooth melting
- If your onions start sticking too much, deglaze the pan with a splash of water and scrape up the brown bits