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!

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 441 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 4 slices bacon
• 1 (16 ounce) container sour cream
• 4 egg
• ½ teaspoon caraway seed
• 6 pounds onions, sliced
• 2 recipes pastry for a 9 inch single crust pie

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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.

Step 4

Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.