Anton's Zwiebelkuchen (anton's Onion Pie)

Ingredients

• Servings: 12
• dough:
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons olive oil
• 1 cup lukewarm water
• filling:
• 1/4 cup butter
• 2 1/4 pounds onions, cut into thin rings
• 1 teaspoon salt
• 2 cups sour cream
• 1 cup milk
• 4 eggs
• ground black pepper to taste
• 1 pinch caraway seeds, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• mix flour, 1 teaspoon salt, and yeast in a large bowl. stir in olive oil and about 3/4 cup water until mixture comes together in a ball of dough. turn dough out on a lightly floured surface. gradually add remaining 1/4 cup water while kneading dough; continue kneading until smooth and elastic, about 10 minutes.
• place dough in a large lightly-oiled bowl and turn to coat. cover with a towel and let rise in a warm place , about 30 minutes.
• melt butter in a large skillet over medium heat. cook and stir onions and 1 teaspoon salt until tender and translucent, about 30 minutes; stir often so onions do not brown. remove from heat and allow to cool.
• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• roll dough out on a floured surface to create a thin crust; transfer dough to prepared baking sheet. poke several holes in the dough with a fork and roll edges up slightly to create a rim.
• spread cooled onions over crust. whisk sour cream, milk, eggs, and ground black pepper in a bowl; pour over onions. sprinkle with caraway seeds.
• bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. serve warm.