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Prep 30 mins
Cook 1 hr 30 mins
By request, the REAL German onion pie, Schwabisher version. The other one is Frankischer. Translated from the original German. Recipe from my German husband's family. Served with "early wine" during harvest season.
- 375 g flour
- 1⁄2 teaspoon salt
- 15 g yeast
- 1 tablespoon sugar
- 1⁄2 liter milk
- 60 g soft butter (not directly out of fridge but warmed a little)
- 50 g ham, in cubes
- 50 g butter
- 1 kg onion, slices
- 3 eggs
- white pepper
- 4 tablespoons sour cream
- 1 teaspoon caraway seeds (Kuemmel) or 1 teaspoon cumin or 1 teaspoon nutmeg
- Put flour into a bowl, add sugar, make a dent in the middle where you put the yeast.
- Add the sugar and a little of the milk and mix well.
- Let the dough rest for 15 minutes (cover bowl with towel).
- Add the rest of the milk and mix well again.
- Let rest for another 30 minute.
- Roll dough and put on a baking plate.
- Make a raised edge of the dough.
- For the topping: fry the ham in butter.
- Add the sliced onions and fry until they are soft and glassy.
- Mix eggs with pepper, salt, sour cream and cummin/nutmeg.
- Add to the onions.
- Put everything ontop of the dough.
- Bake for 30 min at 190°C.
This was good! I mean, it is strange, being German myself, I have to search an American Site for a German recipe...The dough was a bit difficult, far to much milk, I was glad I did not add the whole amount but only 1/4 liter. This really was enough. I also had to skip the bacon, as we do not eat pork. I used bologna instead, just for some "colour". The topping was wonderful, creamy and very tasty. Will definitely make again, with less milk...