Caramelized Onion Tart (German Zwiebelkuchen)

Homemade caramelized onion tart made with red onions, leeks, and other healthy ingredients. This onion pie is called “Zwiebelkuchen” in Germany, and it’s a traditional fall recipe. The dish is vegan, gluten-free, soy-free, easy to make, flavorful, and delicious.

German Onion Tart

There are a couple of things which I love about fall. I enjoy making different pumpkin recipes, but I also love caramelized onion tart and Federweißer! We make Zwiebelkuchen (that’s how it’s called in Germany) quite often, and I absolutely adore it! Federweißer is a very young wine made from grapes, just in case you were wondering. 😀

It was time to publish a vegan onion tart on my blog, and I am really excited to share this recipe with you!

How To Make Caramelized Onion Tart?

This vegan onion tart also contains leeks and bell pepper because both add a great flavor. If you aren’t a fan of either, simply leave it out. You can use a store-bought pie crust, make your own, or try out my vegan and gluten-free pie crust. All ingredients and measurements are below in the recipe card!

STEP 1: Make the “flax eggs” first by adding 2 tbsp of ground flax seeds and 5 tbsp of water to a bowl. Mix with a whisk and set aside for 5 minutes. To make the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together. You can also use a food processor.

STEP 2: Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides, as shown in the below photo. Transfer it into the fridge.

STEP 3: Mix the chickpea flour, cornstarch, spices, and water in a bowl with a whisk. Set aside.

STEP 4: Heat oil in a pan over low/medium heat and add the chopped onion, leeks, and bell pepper. Cook the veggies with a lid for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes, and preheat the oven to 390 degrees Fahrenheit (ca. 200 °C).

STEP 5: Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add plant-based milk and soy sauce.

STEP 6: Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat. Pour the filling into the pie crust and smooth it evenly.

STEP 7: You can also add vegan cheese of choice (I used my easy vegan cheese sauce) and pan-fried onion rings on top, but this step is optional.

STEP 8: Bake the onion tart in the oven for about 25-30 minutes, or until nicely caramelized and golden brown.

Useful Tips

• Make the pie crust in advance (for example, in the morning or a day ahead) and store it in the fridge.
• Use other veggies for some variation. You can also add zucchini or carrot if you like.
• You can make a couple of mini onion tartlets instead of one regular-sized tart.
• Try making the onion tart in silicone muffin molds without the crust (for a crustless version).
• You can enjoy the onion tart at room temperature or simply reheat it in the oven for a couple of minutes to eat it warm.

How To Store

Store onion tart leftovers covered in the fridge for up to 3-4 days. I haven’t tried freezing the onion tart because we always eat it immediately on the same day. It should freeze well, though.

This Healthy Red Onion Tart Is:

• Vegan
• Flavorful
• Gluten-free
• Dairy-free
• Soy-free
• Egg-free
• Satisfying
• Comforting
• Bursting with flavor
• Perfect for the holidays (Thanksgiving, Christmas)
• Easy to make

Should you give this caramelized onion tart recipe a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I would love to see your vegan Zwiebelkuchen remake! 🙂

For more savory holiday dishes, check out the following delicious healthy recipes:

• Vegan Shepherd’s Pie
• Vegan Quiche
• Hearty Vegan Meatloaf
• Vegan Gravy
• Roasted Cauliflower Steaks (Vegan Schnitzel)
• Vegan Green Bean Casserole
• French Onion Soup
• Vegan Pumpkin Soup
• Creamy Mushroom Sauce (Geschnetzeltes)

Caramelized Onion Tart

Author: Michaela Vais

Homemade caramelized onion tart made with red onions, leek, and other healthy ingredients. This onion pie is called "Zwiebelkuchen" in Germany and it's a traditional fall recipe. The dish is vegan, gluten-free, soy-free, easy to make, flavorful, and delicious.

4.95 from 18 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Tart

Cuisine German

Servings 8

Calories 216 kcal

Ingredients

 

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Pie Crust:

• 1 cup + 1 tbsp (160 g) (gluten-free) flour (see notes)
• 1/2 cup (60 g) almond flour (see notes)
• 2 tbsp (2 tbsp) ground flax seeds or chia seeds
• 5 tbsp (5 tbsp) water
• 2 1/2 tbsp (30 g) coconut oil softened
• 1/3 tsp (1/3 tsp) sea salt

Onion Tart Filling:

• 3 medium-large (300 g) onions peeled and diced
• 2 medium (200 g) bell peppers diced
• 2 small (130 g) stalks of leek finely chopped
• 3 cloves of (3 cloves) garlic minced
• 3 tbsp (30 g) chickpea flour
• 1 heaped tbsp (10 g) cornstarch or arrowroot flour
• 1/3 cup (80 ml) water or vegetable broth
• 1 tsp (1 tsp) onion powder
• 3/4 tsp (3/4 tsp) sea salt or more/less to taste
• 1/2 tsp (1/2 tsp) paprika
• 1/2 tsp (1/2 tsp) cumin (optional)
• ground black pepper to taste
• 1/2 tbsp (1/2 tbsp) fresh thyme or 1/2 tsp dry
• 1 tbsp (1 tbsp) tamari or soy sauce (GF if needed) or coconut aminos
• 3/4 cup (180 ml) plant-based milk
• 7 oz (200 g) vegan cheese of choice (optional)
• Fried onion rings on top (optional)

Instructions

 

• Check the step-by-step process shots and the video above in the blog post.
• Put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tablespoons of water and mix with a whisk. Set aside for 5 minutes.
• For the pie crust, simply add all ingredients to a bowl and mix with a spatula or your hands until the dough sticks together. You can also use a food processor.
• Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides. Put it into the fridge.
• Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk. Set aside.
• Heat oil in a pan over low/medium heat and add the chopped onion, leek, and bell pepper. Cook the veggies with a lid on for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes and preheat the oven to 390 degrees Fahrenheit (ca. 200 °C).
• Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add plant-based milk and tamari.
• Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat. Pour the filling into the pie crust and smooth it evenly.
• You can also add vegan cheese of choice (I used my easy vegan cheese sauce) and pan-fried onion rings on top but this step is optional.
• Bake in the oven for about 25-30 minutes or until nicely browned. Enjoy! Store leftovers covered in the refrigerator for up to 3-4 days.

Notes

• Gluten-free flour blend: I used 120 g (3/4 cup) rice flour and 40 g (5 tbsp) tapioca flour. A store-bought gluten-free flour blend (with similar ingredients) should work as well. You can also use regular flour or spelt flour if you're not gluten-free.
• You can use finely ground nuts (e.g. hazelnuts, walnuts, cashews) or even ground sunflower seeds instead of almond flour (ground almonds).
• Recipe serves 8. Nutrition facts are for one serving.

Nutrition Facts

Caramelized Onion Tart

Amount per Serving

Calories

216

% Daily Value*

Fat

 

9.1

g

14

%

Carbohydrates

 

26

g

9

%

Fiber

 

3.5

g

14

%

Sugar

 

4.1

g

5

%

Protein

 

4.9

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Equipment

Food processor*

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