Zwiebelkuchen (Onion Cake)
Prep time: 90 mins
Cook time: 50 mins
Total time: 2 hours 20 mins
  • 2 tsp dry active yeast
  • 2 tbsp melted butter
  • ½ cup milk
  • ¼ tsp sugar
  • ½ tsp salt
  • 1⅔ cups all-purpose flour
  • 1½ cups sour cream
  • 1 egg
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 tbsp vegetable oil
  • 1 onion
  • ⅓ cup chopped bacon (optional)
  1. Add the yeast and sugar to a mixing bowl.
  2. Melt the butter in a microwaveable measuring cup and add the milk to warm up.
  3. Add the milk mixture to the yeast and let stand for 5 minutes. The yeast should become frothy.
  4. Add the salt and flour a little at a time while mixing (with paddle attachment if in stand mixer or by hand with wooden spoon).
  5. Once all the flour is added, dough should be elastic, but not too sticky. Add more flour as needed to get the right consistency.
  6. Cover the dough with a towel and place in a warm spot to rise, about 1 hour.
  7. In the meantime, prepare the filling by whisking together the sour cream, egg, salt and pepper.
  8. Heat the oil in a skillet over medium heat.
  9. Thinly slice the onion and place into the skillet, then turn to low. Cook the onions on low heat for about 10 minutes (also add the bacon if using), stirring occasionally. Remove from heat and set aside.
  10. Once the dough is ready (doubled in size), roll out on a floured cutting board and place into a 9x13-inch pan lined with parchment paper.
  11. Preheat the oven to 325 degrees F.
  12. Spread the cream filling over the dough using a spatula, then top with the onions and extra pepper.
  13. Place the pan in the oven and bake for 40 to 50 minutes, until onions start to brown on the top and the crust is crispy and golden brown.
Makes 1 9x13-inch pan (about 6 pieces)
Recipe by My San Francisco Kitchen at