ANTON'S ZWIEBELKUCHEN (ANTON'S ONION PIE)

Anton's Zwiebelkuchen (Anton's Onion Pie) image

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

Provided by International Recipes

Categories Trusted Brands: Recipes and Tips

Time 2h

Yield 12

Number Of Ingredients 13

Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 cup lukewarm water
¼ cup butter
2 ¼ 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

Steps:

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.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 42.8 g, Cholesterol 90.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 471.4 mg, Sugar 4.9 g