Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetable German Ethnic
Yield: 8 Servings
| 1 | pk | Yeast; Active Dry |
| 1 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 3 | c | Unbleached Flour |
| 1 | tb | Shortening |
| 1 | c | Water; 120 to 130 Degrees F. |
| 6 | | Bacon; Slices, Cut Up |
| 2 | | Onions; Medium, Sliced |
| 1/4 | ts | Cumin |
| 1/2 | ts | Salt |
| | | Pepper; As Desired |
| 1 | | Egg Yolk |
| 1 | c | Sour Cream |
Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for
20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10
to 15 minutes longer or until golden brown and sour cream is set. Serve
warm or at room temperature.