Description
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!
Ingredients
- 6 pounds onions, sliced
- 4 slices bacon
- 1 (16 ounce) container sour cream
- 4 egg
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon caraway seed
- 2 recipes pastry for a 9 inch single crust pie
Instructions
- 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 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.
- 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.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 11