zwiebelkuchen (onion pie)
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From the "Art of German Cooking" by Betty Wason. My husband loves this cookbook, and is always so pleased when I try one of the recipes. He is from Germany and made a fan of all things German in me. Their recipes are so good!
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yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For zwiebelkuchen (onion pie)
- PASTRY
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2 csifted all purpose flour
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1 tspbaking powder
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1/2 tspsalt
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3/4 cbutter
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1 mdegg, beaten
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1 Tbspcream, optional
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1unbeaten egg white
- FILLING
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2 cchopped onion (sweet onions 4 large)
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2 slicebacon, diced
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2 Tbspbutter
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1/4 tspsalt
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1 tspcaraway seed
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1/2 Tbspflour
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1/2 cheavy cream
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2 mdeggs, beaten
How To Make zwiebelkuchen (onion pie)
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1Pastry, Combine flour, baking powder, and salt. Chop in the butter by pastry blender or 2 knives, until mealy. Add the egg. Blend until consistency of pie dough. Add cream if dough is not sufficiently moist.
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2Working lightly, pat into the bottom and sides of a 9 inch round layer cake pan. Brush egg white over bottom of crust, This prevents crust from becoming soggy.
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3Filling: Cook the onions and bacon in butter until very soft. Add salt and caraway seed. Stir in flour, then slowly add cream. Remove from heat
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4Add a little of the mixture to beaten eggs, then combine the two. Spoon into pastry lined cake pan. Bake in oven preheated to 375 F until pastry is crisp and golden and filling is firm. Serve hot from the oven
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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