Total Time
2hrs 55mins
Prep 15 mins
Cook 2 hrs 40 mins

My friend Mrs. G., a German lady from Bavaria, used to make a fabulous onion pie. I never got her recipe but I watched her make it a few times. I searched for a similar recipe and found that most German onion pies contain bacon, etc., but hers was meatless and very delicate. I finally found this recipe which I adapted slightly so that it is very close to hers. Posted for safekeeping - I have not tried this yet. Note the the original recipe calls for one cup of butter, but I am guessing that you don't need that much.

Ingredients Nutrition


  1. Melt butter. Cook onions very slowly in butter over very low heat, stirring frequently. Cook until they turn clear yellow (about 1 hour).
  2. Add salt, pepper and caraway to taste. Let cool.
  3. Preheat oven to 400°F.
  4. Thoroughly beat eggs and yolks into the sour cream. Mix with the cooled onions.
  5. Pour into pie shell. Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes, until golden brown.
  6. Mrs. G. used to add about 1/4 teaspoon baking powder to the pie shell dough. (She did not use yeast, which some German onion pie recipes use.).
  7. These are the changes that I made from the original recipe that I found in a book: the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs. G. used 3 whole eggs.
  8. The written recipe calls for 1 cup butter; I am guessing that it may not need that much.