Eat like a German - German Recipe:
Onion Cake

Onion Cake
[ source: Préparation gateau aux oignons]

Serves: 4

Prep time:
Cook time:
Total time:

A nice stroll through the vineyards and then a glass of federweisser, a bite of onion cake, and the view of the Rhine or Neckar… doesn't that just sound perfect?

Onion cake - without federweisser for now ...

Anybody who ever traveled through the German wine growing regions in the autumn will have encountered the combination of federweisser (freshly made wine) or fresh grape juice with onion cake.

The tartness of the fresh wine harmonizes nicely with the sweetness of the fried onions, and thus the two autumn specialties, grapes and onions, contributed to a combination which is just as often found between Palatinate and the Main as between Neckar and Saale.

Of course, the onion cake is also very popular on folk festivals.

In earlier times, onion cake was also often made on days when bread was baked. The housewives made the bread dough at home, carried the shaped loaves to the common, public bread-baking oven and got the bread baked there. The rest of the dough was shaped into large flat loaves, onions and bacon were spread on top of them, and they were also put into the baking oven. Thus, the women who had to work at the baking oven for the whole day could serve the onion cake rather than get home and be expected to still cook.

Onion cake can be made with different kinds of batter, but it is easiest and safest to use yeast dough.

For one full baking tray.


Yeast Dough:

  • Yeast Dough
  • 500g flour
  • Quarter milk
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 50 g butter
  • 1 cube of yeast (25 g) or a bag of dry yeast

Onion Spread:

  • 1 kg of onions, peeled and sliced
  • 250 g Bacon
  • 250 g sour cream / or creme fraiche
  • 3 eggs
  • 2 tsp caraway
  • salt and freshly ground pepper
  • some lard or oil


Warm the milk a little, dissolve the sugar in it, add the yeast, stir and dust some flour over it. Let stand for 10 minutes until the surface shows cracks, then stir in the remainder of the flour and warm butter and work into a smooth batter. Cover and let stand for one hour.

In the meantime, peel the onions and cut into slices. Cut the bacon into cubes and heat some lard or oil in a large pan. Then slowly fry the bacon and onions until glassy. Add salt, pepper and caraway to taste.

Set aside and let cool.

Roll the yeast dough out on a buttered baking tray (and/or one covered in baking parchment); carefully pull to cover all of the tray. Spread the onion-bacon mixture on the dough.

In a bowl, mix eggs and sour cream and pour this mixture over the onions. Put into baking oven pre-heated to 200 degrees C and bake for about 45 minutes.

Aside from federweisser, other kinds of wine, cider, beer, etc. also make good accompaniments.

Gaby Leeser
Gaby Leeser

This german recipe has been written and shared by Gaby Leeser. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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