Anton's Zwiebelkuchen (Anton's Onion Pie) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 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.
6. Spread cooled onions over crust. Whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
7. Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve warm.
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