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Anton's Zwiebelkuchen (Anton's Onion Pie)

Anton's Zwiebelkuchen (Anton's Onion Pie)

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
Toi

Toi

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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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Reviews

sueb
0

sueb

2/23/2013

I had to change some of the ingredients to suit our needs, so used spelt flour, fried the onions in vegetable oil, and used pumpkin puree instead of sour cream. This is fantastic! I loved the idea of sprinkling with caraway seeds!

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