German onion pie
This is a very typical German dish. It is eaten mainly during the early months of fall and accompanied with a very young white wine which is still fermenting in the bottle (Federweißer).
I prepared this recipe lately for our friends Katie and John from the US and I thought I'd share it with you.
Preheat oven to 425°F. First you prepare a dough similar to a pizza dough. You need
500 g flour
one 42 g lump/block/cake of yeast
1/4 litre (250 ml) milk
110 g butter
First you dissolve the yeast in some lukewarm milk. If you use a kitchen aid or a Bosch MUM you add all the ingredients safe the rest of the milk and let the machine prepare the dough. Add the milk little by little, so that the dough does not turn too sticky. Let the dough rise.
Afterwards spread the dough on a baking sheet.
Now prepare the toppings. You need
200 g cubed bacon
75 g butter
appr. 1.2 kg Spanish onions (others will do to I guess) in stripes
300 g sour cream
1 TS caraway seeds
1 TS grounded caraway
salt & pepper.
Fry the bacon in the butter on medium heat. Add the onions, the caraway seeds and pepper. Then pour in half of the sour cream. Simmer until the onions are soft. Let cool.
Mix the rest of the sour cream with the eggs, season with ground caraway and then add to the onions.
Spread this on top of the dough.
Put into the oven and let it bake for about 40 minutes.