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The Best Recipes Anton's Zwiebelkuchen (Anton's Onion Pie)

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Anton's Zwiebelkuchen (Anton's Onion Pie)

"This is a traditional dish for the fall when there is new wine, but I eat onion pie all year round."

Ingredients :

  • Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons olive oil
  • 1 cup lukewarm water
  • Filling:
  • 1/4 cup butter
  • 2 1/4 pounds onions, cut into thin rings
  • 1 teaspoon salt
  • 2 cups sour cream
  • 1 cup milk
  • 4 eggs
  • ground black pepper to taste
  • 1 pinch caraway seeds, or to taste

Instructions :

Prep : 30M Cook : 12M Ready in : 2H
  • Mix flour, 1 teaspoon salt, and yeast in a large bowl. Stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes.
  • Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place , about 30 minutes.
  • Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. Remove from heat and allow to cool.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.
  • Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
  • Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm.

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