2 hrs 55 mins
2 hrs 40 mins
My friend Mrs. G., a German lady from Bavaria, used to make a fabulous onion pie. I never got her recipe but I watched her make it a few times. I searched for a similar recipe and found that most German onion pies contain bacon, etc., but hers was meatless and very delicate. I finally found this recipe which I adapted slightly so that it is very close to hers. Posted for safekeeping - I have not tried this yet. Note the the original recipe calls for one cup of butter, but I am guessing that you don't need that much.
My Private Note
Units: US | Metric
- 1Melt butter. Cook onions very slowly in butter over very low heat, stirring frequently. Cook until they turn clear yellow (about 1 hour).
- 2Add salt, pepper and caraway to taste. Let cool.
- 3Preheat oven to 400°F.
- 4Thoroughly beat eggs and yolks into the sour cream. Mix with the cooled onions.
- 5Pour into pie shell. Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes, until golden brown.
- 6Mrs. G. used to add about 1/4 teaspoon baking powder to the pie shell dough. (She did not use yeast, which some German onion pie recipes use.).
- 7These are the changes that I made from the original recipe that I found in a book: the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs. G. used 3 whole eggs.
- 8The written recipe calls for 1 cup butter; I am guessing that it may not need that much.
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Nutritional Facts for German Onion Pie
Serving Size: 1 (189 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 340.6
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 18.9 g
- Cholesterol 152.9 mg
- Sodium 208.3 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 1.6 g
- Sugars 5.0 g
- Protein 4.5 g