Zwiebelkuchen is a delicious onion pie from south-central Germany. Fall is a very special time of year here, as local winemakers will open a BasinWirtschaft in their barn or garage. They serve new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee!
Ingredients
- 6 pounds onions , sliced
- 4 slices bacon
- 1 container sour cream , 16 ounce
- 4 large eggs
- 2 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 0.5 teaspoons caraway seed
- 1 package pastry for a double crust pie , 14.1 ounce
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
-
2
Sauté onion in a skillet 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.
-
3
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.
-
4
Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.
Nutrition Facts
Per serving
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