Zwiebelkuchen German Onion Tart
A soft yeast base topped with sweet onions, bacon, soured cream and caraway, a classic autumn bake.
- Time1 hr 30
- LevelMedium
- Costabout £0.43 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast and salt. Add the milk and olive oil and knead for 5 minutes. Cover and rise for 45 minutes.
45 min - 2
Meanwhile, fry the bacon in the sunflower oil for 4 minutes. Add the onions and cook gently for 15 minutes until soft but not brown. Cool.
15 min - 3
Heat the oven to 200°C (180°C fan). Roll the dough to fit a lined 30cm by 20cm tin, pressing up the sides.
- 4
Whisk the soured cream, eggs, caraway and nutmeg. Stir into the cooled onions with a little salt.
- 5
Spread the filling over the dough.
- 6
Bake for 35 minutes until set and golden at the edges. Serve warm with a green salad.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.