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Zwiebelkuchen (Onion Tart)

An Olive Oil Recipe

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Prep Information

Prep Time

40 minutes

Cook Time

30-45 minutes


8-12 people


  • DOUGH:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 (.25 oz) package active dry yeast
  • 2 Tablespoons Cilantro and Roasted Onion Olive Oil
  • 1 cup lukewarm water
  • 3 Tablespoons Organic Butter Olive Oil
  • 2-1/4 pounds onions, cut into thin strips
  • 1 teaspoon salt
  • 2 cups sour cream
  • 1 cup milk
  • 4 eggs
  • ground black pepper to taste
  • 1 pinch caraway seeds (or to taste)


  • Preheat oven to 375 degrees and grease a springform, tart pan or baking pan with slight edge to it.
  • Mix the flour, 1 teaspoon salt, and yeast in a large bowl. Stir in Cilantro and Roasted Onion Olive Oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out onto a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough. Continue kneading dough until smooth and elastic, about 10 minutes.
  • Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place, about 30 minutes.
  • Meanwhile, heat the Organic Butter Olive Oil in a large skillet over medium heat. Cook and stir the onions with 1 teaspoon salt until tender and translucent, about 30 minutes. Stir often so onions do not brown. Remove from heat and allow to cool.
  • Roll dough out on a floured surface to create a thin crust. Transfer dough to buttered springform, tart pan, or pan with a slight edge to it. Press the dough up the sides, enough to create a rim. Poke several holes in the dough with a fork.
  • Bake in preheated oven until golden brown and eggs are set, 30-45 minutes. Serve warm.
  • Spread cooled onions over crust. Whisk sour cream, milk, eggs and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
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