German Onion Pie (Zwiebelkuchen)
Sift the flour, make a well, and add warm milk, yeast, melted butter, and salt. Knead the dough and let it rest in a warm place for 30 minutes.
While the dough is resting, we'll make the filling. The recipe calls for 1 kg of onion (I used 0.5 kg, but feel free to use more if you like onions).
Cut the onion into thin half rings.
The lard needs to be cut into small pieces; I had ready-made bacon; put it in a preheated frying pan and fry.
Add the previously prepared onion to the bacon and continue frying.
Mix sour cream with eggs, salt, and dried herbs (I used marjoram). Let the onion cool and mix it with the sour cream and eggs.
The dough is ready; roll it out very thinly, about 3 mm thick. Place it on a baking sheet.
Pour the prepared filling over the dough. Let it sit for another 15 minutes to soak in.
Preheat the oven to 200 degrees Celsius and bake the pie for 20 minutes. Here's how it turned out!
Help yourself!
Another photo of German onion pie.
And one more photo.
