German Zwiebelkuchen (Onion Pie)

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. This recipe is from All Recipes.

• Ready In: 2 hrs
• Serves: 10-12

Ingredients

• 6  lbs onions, sliced
• 4  slices bacon
• 1 (16 ounce) container sour cream
• 4  eggs
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon caraway seed
• 2  recipes  9" pastry pie shells

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
3. Saute onion in a until translucent and pour cooked onion into a large mixing bowl.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
5. Drain, chop and add to onion; mix well.
6. Stir in sour cream.
7. Beat eggs enough to break up yolks, then mix in to pie mixture.
8. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan.
9. Sprinkle top with caraway seed.
10. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.