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!
Preparation Details
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 12
Ingredients
- 6 pounds onions, sliced
- 4 slices bacon
- 1 (16 ounce) container sour cream
- 4 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon caraway seed
- 1 (14.1 ounce) package pastry for a double crust pie
Steps
- Preheat the oven to 425 degrees F (220 degrees C). Line a 15×10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- 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.
- 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 until onions start to turn golden brown on top, about 1 hour.
