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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 |
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- 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.
Notes :
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