German Zwiebelkuchen (Onion Pie) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. Ingredients:
6 lbs onions, sliced |
4 slices bacon |
1 (16 ounce) container sour cream |
4 eggs |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon caraway seed |
2 recipes 9 pastry pie shells |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
3. Saute onion in a until translucent and pour cooked onion into a large mixing bowl.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
5. Drain, chop and add to onion; mix well.
6. Stir in sour cream.
7. Beat eggs enough to break up yolks, then mix in to pie mixture.
8. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan.
9. Sprinkle top with caraway seed.
10. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
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