zwiebelkuchen (onion pie)
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!
No Image
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- PASTRY
- 2 cups sifted all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 medium egg, beaten
- 1 tablespoon cream, optional
- 1 - unbeaten egg white
- FILLING
- 2 cups chopped onion (sweet onions 4 large)
- 2 slices bacon, diced
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon caraway seed
- 1/2 tablespoon flour
- 1/2 cup heavy cream
- 2 medium eggs, beaten
How To Make zwiebelkuchen (onion pie)
-
Step 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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Step 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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Step 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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Step 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
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