Onion Tart or Zwiebelkuchen

Source:  Germany

Onion Tart or Zwiebelkuchen

This wonderful history is traced back to Germany, in particular the Black Forest region. It's served up mostly during the fall, when onions are in excess and bountiful. Across the border in Switzerland, I've been served this dish mostly on Friday's. Traditionally, catholics don't eat meat on Friday's, so this is always an option served up on Friday menu's. Today, I'm not sure if the need is still out of religion as it was before, or simply tradition, but it's a great dish that has survived the test of time, plus onion tart is very simple to prepare and it pleases the crowds.
Cuisine German, Swiss
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people


Dough-basic and easy

  • 1 cup flour
  • 2 Tbs butter
  • 1-2 Tbs water chilled
  • pinch himalayian salt

Onion filling

  • 4 onions diced, red or yellow onions is fine
  • 2 eggs
  • 1-2 Tbs flour to use as a thickener
  • 1/4 cup milk
  • pinch salt and pepper



  1. mix flour, butter salt and cold water all together until formed. Add flour to table top, roll out flat, and line pie pan. Poke holes before filling to avoid bubbling.

onion filling

  1. Have your onions ready for dicing. 4 medium onions, or 5 smaller ones.
  2. Dice up the onions, and set aside for sautéing
  3. In a sauté pan drizzled with olive oil, sauté the onions and add your seasoning (salt/pepper). Sauté until translucent. Add a dabble of butter for flavor
  4. In your prepared tart dish, add the sautéed onions
  5. beat eggs, milk and flour mixture until smooth and well combined.
  6. pour in tart pan, over onions
  7. Bake in a 200 degree celsus, pre-heated oven for 25 minutes.
  8. Let cool, cut and serve.
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