German Onion Pie (Zwiebelkuchen)

Step 1

YEAST DOUGH

Step 2

In the bowl of a stand up mixer combine the yeast with the sugar and about half of the milk. Stir and let activate in a warm place. Anywhere from 5 to 20 mins, as necessary.

Step 5

Attach the dough hook to mixer, add flour, salt and the rest of the milk to the activated yeast. Knead on low for a minute, then stop and add the butter. Knead again until a soft dough ball forms. Cover with plastic wrap and let rise in a warm spot, until doubled in size.

Step 8

On a clean, lightly floured surface roll the dough into a round or rectangular shape sized to fit your baking dish. (Use a 9-10 inches diameter round dish or 9x9 square or about 9x10 rectangular dish).

Step 10

Filling

Step 11

In a pan over medium heat cook the diced bacon until it renders most of its fat. Remove to paper towel lined plate and let it cool down. Discard excess rendered fat from the pan, leave a coating or so.

Step 14

Peel and thinly slice the onions. In the same pan melt 2 tbsp butter, add the onions and cook until soft. Partially cover the pan with a lid to help them sweat. Once soft, add 1 tbsp flour, mix and cook for 1 more minute. Remove from heat and let cool down.

Step 16

Assemble the filling only after you have rolled out the dough and are ready to place it inside the baking dish.

Step 19

Preheat oven to 390 - 400 F.

Step 22

In a bowl whisk eggs and cream, season with salt (liberally). Add nutmeg if using. Fold in the cooked onions and most of the bacon (reserve about 1 tbsp).

Step 25

Line your baking dish with parchment paper, place the rolled dough and adjust it around the edges (how high the sides will go depends on the size of the dish) and add the filling. Sprinkle with caraway seeds, the reserved bacon and add a few flakes of butter.

Step 28

Bake for 35 to 45 minutes, until the filling is nicely set and fully cooked and the crust golden brown. Allow the onion pie to cool down a tad bit, slice and serve warm.