Dish

Weimarer Zwiebelkuchen

Weimarer Zwiebelkuchen is made with a yeast dough that is topped with a mixture of sautéed onions, bacon, and cream. The pie is then baked until the crust is golden brown and the filling is set. The dish is typically served warm and can be enjoyed on its own or with a side salad.

European cuisine› German cuisine

Pie› Savory Pie

Origins and history

Weimarer Zwiebelkuchen has been a popular dish in Germany for centuries. It is believed to have originated in the city of Weimar in the 16th century. The dish was traditionally served during the onion harvest season in the fall. Today, it is enjoyed throughout Germany and is a staple of traditional German cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of bacon and cream. It is also not gluten-free due to the use of wheat flour in the dough.

Variations

There are many variations of Weimarer Zwiebelkuchen, some of which include the addition of cheese or herbs to the filling. Some recipes also call for the use of a shortcrust pastry instead of a yeast dough.

Presentation and garnishing

Weimarer Zwiebelkuchen can be presented as a whole pie or as individual slices. It is typically garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

To make the perfect Weimarer Zwiebelkuchen, be sure to sauté the onions until they are caramelized and sweet. This will give the filling a rich, deep flavor. Also, be sure to let the pie cool for a few minutes before slicing to allow the filling to set.