Gluten-Free Zwiebelkuchen

Get ready to savor the irresistible flavors of Gluten-Free Zwiebelkuchen, a traditional German onion tart reimagined for those who love hearty comfort food without the gluten. This recipe combines a flaky, buttery gluten-free crust with a rich, creamy filling of golden caramelized onions, tangy sour cream, and just a hint of nutmeg. Optional ingredients like crispy bacon and caraway seeds add a delightful twist, making it easy to customize for vegetarian or non-vegetarian preferences. Perfectly balanced between savory and satisfying, this Zwiebelkuchen is an ideal centerpiece for brunches, cozy dinners, or gatherings. Serve it warm as a stand-alone dish or pair it with a fresh green salad for a meal that’s as delightful as it is versatile. Gluten-free baking has never tasted so indulgent!

Nutriscore Rating: 56/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 1 teaspoon Psyllium husk powder
• 0.5 teaspoon Salt
• 100 grams Unsalted butter (cold, cubed)
• 1 large Egg (for the crust)
• 2 tablespoons Cold water
• 750 grams Onions (thinly sliced)
• 2 tablespoons Olive oil or butter
• 1 teaspoon Salt (for seasoning onions)
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Caraway seeds (optional)
• 100 grams Bacon (diced, optional for non-vegetarian version)
• 200 grams Sour cream (or lactose-free sour cream for intolerance)
• 100 milliliters Heavy cream
• 2 large Eggs (for filling)
• 0.25 teaspoon Nutmeg (freshly grated)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan or springform pan.

Step 2

In a large mixing bowl, combine gluten-free flour, psyllium husk powder, and salt. Add the cold, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 3

Add the egg and cold water to the flour mixture. Mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions, salt, and pepper. Cook until the onions are soft and golden, about 10-15 minutes. If using bacon, add it to the skillet and cook until crispy. Stir in caraway seeds if desired. Remove from heat and let the mixture cool.

Step 5

In a bowl, whisk together sour cream, heavy cream, eggs, and nutmeg until smooth. Set aside.

Step 6

Roll out the chilled dough between two pieces of parchment paper to fit the tart pan. Carefully transfer the dough into the pan, pressing it evenly into the bottom and up the sides. Trim off any excess.

Step 7

Spread the cooked onion (and bacon, if using) mixture evenly over the crust. Pour the sour cream and egg mixture over the onions, spreading it out evenly.

Step 8

Bake the Zwiebelkuchen in the preheated oven for 35-40 minutes or until the filling is set and golden. Remove from the oven and let it cool slightly before serving.

Step 9

Slice and serve warm. Enjoy your gluten-free Zwiebelkuchen as a main dish or alongside a fresh salad!

Nutrition Facts

Serving size	1671.3 grams (1671.3g)

Amount per serving	% Daily Value*
Calories	3494

Total Fat 235.30g	302%
Saturated Fat 114.30g	572%
Polyunsaturated Fat NaNg
Cholesterol 1083mg	361%
Sodium 5451mg	237%
Total Carbohydrate 261.60g	95%
Dietary Fiber 21.00g	75%
Total Sugars 39.30g
Protein 74.60g	149%

Vitamin D 120IU	600%
Calcium 454mg	35%
Iron 7mg	38%
Potassium 2120mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 8.6%

Carbs: 30.2%