German Onion Pie
Ready In: 2 hrs 55 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 cup butter (I would try using less)
- 2 lbs onions, finely chopped
- salt
- fresh ground pepper
- 1⁄2-1 teaspoon caraway seed
- 3 eggs
- 1 cup sour cream
- one 9 in. unbaked pastry shell
Directions
- 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.
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