Zwiebelwähe (Swiss Onion Tart)

Onions are growing easily in Switzerland’s climate and they’ve been an important part of Swiss cuisine for hundreds of years. Every November, the Ziebelemärit (onion market) takes place in Bern’s old town where, amongst other things, more than 50 metric tons of onions in artistically woven braids are being sold. In Basel, onion tart is traditionally eaten after the Morgestraich which marks the start of the Basel carnival. In Switzerland onions are also commonly used in winter for colds, either drunk as a liquid or cut up next to the bed to calm coughs and keep blocked noses open. When cooked, onions turn sweet and make a delicious tart.


  • Pie crust (recipe here) or shop bought pie crust (Kuchenteig) for a round tin 30cm in diameter
  • 50g (1.8oz) butter
  • 700g (1.1 pounds) onions
  • 4 eggs
  • 2dl (6.8 fl oz) full fat cream
  • 1 tsp salt
  • Pepper


Finely chop the onions and gently fry them in 40g (1.4oz) of butter while stirring continuously for about 15 minutes. Only use low to medium heat – the onions should turn soft and transparent, not brown and fried. Let the onions cool off a little.

In a separate bowl, mix the cream, eggs, salt and pepper.

Prepare a round tin 30cm (12 in) in diameter with a baking parchment and the dough. Poke some holes into the dough with a fork – this will make the crust crunchier.

Spread the onions evenly on the dough and pour over the cream egg mixture. Spread the remaining butter on top, cut in small pieces.

Bake the tart at 220 C at the lowest rack for about 35 minutes until the dough and cream mixture look browned.

The tart is tastiest when still slightly warm.

All Swiss tart recipes at a glance

Recipe source: Betty Bossi

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