Zwiebelkuchen (Onion Pie)
- Ready in: 2 hours
- Serves: 6
- Complexity: easy
- kcal: 358
- 4 cups flour
- 2 tsp SIDS SALT & PEPPER
- 750 g active dry yeast
- 2 tbsp rice bran oil
- 1 cup lukewarm water
- ¼ cup butter
- 1 kg onions, in thin rings
- 1 tsp SIDS SALT & PEPPER
- 2 cups sour cream
- 1 cup milk
- 4 eggs
- 1 pinch caraway seeds, to taste
Mix flour, 2 tsp SIDS SALT & PEPPER and yeast in a large bowl. Stir in olive oil and about ¾ cup water until mixture comes together in a ball of dough. Turn dough out on a lightly floured surface. Gradually add remaining ¼ cup water while kneading dough then continue kneading until smooth and elastic, about 10 minutes.
Place dough in a large lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place, about 30 minutes.
Melt butter in a large skillet. Cook and stir onions and 1 teaspoon SIDS SALT & PEPPER until tender and translucent, about 30 minutes. Stir often so onions do not brown, then remove from heat and allow to cool.
Preheat oven to 190oC. Grease a baking sheet.
Roll dough out on a floured surface to create a thin crust then transfer dough to prepared baking sheet. Poke several holes in the dough with a fork and roll edges up slightly to create a rim.
Spread cooled onions over crust. Whisk sour cream, milk and eggs then pour over onions. Sprinkle with caraway seeds.
Bake in oven until golden brown and eggs are set, 30-45 minutes. Serve warm.
History: Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust cupcake. It is particularly popular in the German wine-growing regions mostly of Rhenish Hesse, the Palatinate, Franconia, Baden and Swabia (a similar pie called Flammkuchen is also eaten in Alsace), or a quiche variant in Switzerland, traditionally eaten in Basel during the Carnival and in Bern for the Zibelemärit.