Tasty Tuesday: Ludwigshafen, German Onion Tart
Allie Ketcham • July 28, 2026
🥧 Ludwigshafen Stop: German Zwiebelkuchen (German Onion Tart)
This savory onion tart is a beloved dish throughout the Palatinate, where Ludwigshafen is located. It's simple to prepare, comforting, and pairs beautifully with Ketcham Estate Viognier.
Suggested Wine Pairing: Ketcham Estate Viognier
Ingredients:
- 1 refrigerated pie crust
- 4 large yellow onions, thinly sliced
- 4 slices bacon, chopped
- 2 tablespoons butter
- 2 eggs
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon butter
- 2 eggs
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon caraway seeds (optional)
- Salt & pepper
- Fresh chives or parsley for garnish
Directions
- Preheat the oven to 400°F.
- Cook bacon until crisp; remove.
- In the bacon drippings and butter, slowly cook onions for about 20-25 minutes until soft and lightly golden.
- Stir in bacon and let cool slightly.
- Whisk together eggs, sour cream, heavy cream, salt, pepper, and caraway seeds.
- Place pie crust in a 9-inch pie plate.
- Spread onion mixture into crust.
- Pour custard over onions.
- Bake 35-40 minutes until golden and set.
- Let rest 10 minutes before serving.
Garnish with chopped chives.
🇩🇪 Tasty Tuesday – Cruise Stop #3: Ludwigshafen, Germany
Our European river cruise continues into the beautiful wine region of the German Palatinate! This week we're serving a classic German Onion Tart (Zwiebelkuchen)—a rustic favorite filled with sweet caramelized onions, smoky bacon, and a creamy custard baked in a flaky crust. Paired with a glass of Ketcham Estate Viognier, it's an easy way to bring a taste of Germany to your own table while we count down to our 2027 river cruise adventure.
Discover an easy Strasbourg-inspired Tarte Flambée paired with Ketcham Estate Savannah’s Rosé di Pinot Noir and our upcoming 2027 river cruise.
Tasty Tuesday: Zürcher Geschnetzeltes with Crispy Rösti (Swiss Veal & Mushroom Cream Sauce over Golden Rösti Potatoes)
Crunchy tortilla chips, seasoned ground beef, creamy soups, tomatoes, and melted cheese casserole with a glass of your favorite Ketcham Estate Pinot Noir wine
One of the highlights of river cruising is gathering around the table to enjoy exceptional food, outstanding wines, and unforgettable fellow travelers.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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