Post by wilderness on Sept 25, 2018 11:31:24 GMT -5
Zwiebelkuchen (German Onion Pie)-birdy
Servings: 8
1 package dry yeast
1 tsp. sugar
1 1/2 tsp. salt
3 cups unbleached flour
1 tablespoon shortening
1 cup water, 120 to 130°
6 bacon slices, cut up
2 large onions, sliced
1/4 tsp. cumin seeds
1/2 tsp. salt
1/4 tsp. pepper
1 egg yolk
1 cup sour cream
(You can save time by using 1 1/2 lb. of refrigerated pizza dough—although I have used just 1 lb. successfully when I took this to a pot-luck party as an appetizer, forming it in a rectangle on a cookie sheet, and cutting the pieces small.)
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.
While the dough is rising, fry bacon until crisp. Remove from fat and drain on absorbent paper. Pour out all but 1-2 tablespoons bacon fat. Add onions, cook slowly until tender but not brown. Cool onions.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased rimmed cookie sheet. Press up edges to make a slight rim. 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 (it's thick so you may need to dribble it from a spoon first and then gently spread it.) Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.
