Prep 15 mins
Cook 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.
- 236.59 ml butter (I would try using less)
- 907.18 g onions, finely chopped
- fresh ground pepper
- 2.46-4.92 ml caraway seed
- 3 eggs
- 236.59 ml sour cream
- one 9 in. unbaked pastry shell
- Melt butter. Cook onions very slowly in butter over very low heat, stirring frequently. Cook until they turn clear yellow (about 1 hour).
- Add salt, pepper and caraway to taste. Let cool.
- Preheat oven to 400°F.
- Thoroughly beat eggs and yolks into the sour cream. Mix with the cooled onions.
- Pour into pie shell. Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes, until golden brown.
- Mrs. 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.).
- These 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.
- The written recipe calls for 1 cup butter; I am guessing that it may not need that much.