German Onion Pie (Zwiebelkuchen)

Method9 steps

1. 1

   Step 1: Dissolve the 3 g active-dry yeast and 1 tsp sugar in some of the 155 ml lukewarm milk. Reserve the remaining milk for the dough and let the yeast mixture stand for about 5 minutes until bubbly.

   Activate yeast in part of measured milk · 5 minUses 3 grams active-dry yeast (half a little pouch) · 1 teaspoon granulated sugar · 155 ml lukewarm milk total, divided between yeast activation and dough

2. 2

   Step 2: Add 250 g dough flour, 55 g softened dough butter, 1 tsp dough salt and the reserved remaining milk to the yeast mixture. Knead for 5 minutes. Cover and rise in a warm spot for 1–1½ hours until doubled. While it rises, grease a 24 cm /9.5 inch pie or quiche pan with the separate extra soft butter and preheat the oven to 200°C /390°F.

   Uses bubbly yeast mixture · reserved remaining dough milk · 250 grams all-purpose flour · 55 grams butter · 1 teaspoon salt · Extra soft butter for greasing the pie pan, amount unspecified

3. 3

   Step 3: While the dough rises, trim, peel and slice the 500 g yellow onions into rings or half rings.

   Uses 500 grams yellow onions (about 4 medium-sized onions)

4. 4

   Step 4: Cook the sliced onions in the separate 55 g filling butter over medium heat until clear and soft, without browning; this takes about 10 minutes or longer. Stir in the 1 tbsp filling flour, then let the onion mixture cool so it will not scramble the custard. Season with separate filling salt to taste.

   Uses sliced yellow onions · 55 g butter for cooking the onions · 1 Tablespoon all-purpose flour · Extra salt to taste for onion filling

5. 5

   Step 5: Whisk the 2 large eggs with 100 ml heavy cream. If desired, mix the one optional 1 tsp caraway dose into this custard; do not add it again on top.

   Uses 2 eggs (size US large) · 100 milliliters heavy cream · 1 tsp caraway seeds, optional

6. 6

   Step 6: Press the risen dough evenly across the greased 24 cm /9.5 inch pan and about 2.5 cm /1 inch up the sides. It does not need prebaking.

   Uses risen onion-pie dough

7. 7

   Step 7: Add the cooled cooked onions to the pastry shell and pour over the egg-cream custard. Gently press exposed onion pieces down into the filling. Cut the 2 thick bacon slices into small strips or cubes and distribute over the top.

   Uses pressed yeast pastry shell · cooled cooked onion filling · egg-cream custard with optional caraway · 2 slices bacon (I use thick-cut bacon and cut into little strips or cubes)

   
8. 8

   Step 8: Bake on the middle rack at 200°C /390°F for 35–45 minutes, until the crust is golden, bacon cooked and the centre is set without shaking when the pan is gently moved.

   Bake Pie · 45 minUses assembled onion pie with bacon

9. 9

   Step 9: Let the baked onion pie cool for at least 10 minutes before cutting into 8 portions. Serve warm with an optional ready green salad.

   Rest Before Serving · 10 minUses baked set onion pie · Ready green side salad for serving, optional