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German Zwiebelkuchen (Onion Pie)
"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. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!" Original recipe yield: 10 to 12 servings.
INGREDIENTS:
6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4 egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
Saute onion in a until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Rating: 0/0
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