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| Anton's Zwiebelkuchen (Anton's Onion Pie) |
"This is a conventional dish for the autumn whilst there may be new wine, however I eat onion pie all year round."
Ingredients :
- Dough:
- 4 cups all-motive flour
- 1 teaspoon salt
- 1 (.25 ounce) package deal lively dry yeast
- 2 tablespoons olive oil
- 1 cup lukewarm water
- Filling:
- 1/4 cup butter
- 2 1/four kilos onions, cut into skinny rings
- 1 teaspoon salt
- 2 cups bitter cream
- 1 cup milk
- four eggs
- floor black pepper to taste
- 1 pinch caraway seeds, or to flavor
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Mix flour, 1 teaspoon salt, and yeast in a massive bowl. Stir in olive oil and approximately three/4 cup water until aggregate comes collectively in a ball of dough. Turn dough out on a gently floured floor. Gradually add remaining 1/4 cup water whilst kneading dough; keep kneading till smooth and elastic, approximately 10 mins.
- Place dough in a big lightly-oiled bowl and flip to coat. Cover with a towel and permit upward thrust in a heat area , about 30 minutes.
- Melt butter in a large skillet over medium warmness. Cook and stir onions and 1 teaspoon salt until smooth and translucent, approximately 30 minutes; stir regularly so onions do not brown. Remove from heat and permit to chill.
- Preheat oven to 375 stages F (one hundred ninety tiers C). Grease a baking sheet.
- Roll dough out on a floured floor to create a skinny crust; transfer dough to organized baking sheet. Poke several holes in the dough with a fork and roll edges up barely to create a rim.
- Spread cooled onions over crust. Whisk bitter cream, milk, eggs, and floor black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
- Bake in preheated oven till golden brown and eggs are set, 30 to 45 mins. Serve warm.
Notes :
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