Who doesn’t love onions? Who doesn’t love pie? This Onion Pie is outstanding. a delicious filling AND an amaaaaazing crust! The crust is actually the best if you ask me.
GERMAN ONION PIE
Prep Time : 20 min
Prep Time : 2hr 35 min
Total Time : ,
- YEAST DOUGH FOR CRUST*
- 1 packet dry active yeast
- 2/3 cup milk, lukewarm
- 1 tsp sugar
- 2 cups flour
- 1 tsp salt
- 1/4 cup butter, at room temperature
- FOR FILLING
- 4 oz bacon, diced** (preferably smoked, leaner, thick cut)
- 1 lb onions (about 2-3 medium sized)
- 2 tbsp butter (for cooking the onions) + 1 tbsp butter (for optional topping before pie is baked)
- 1 tbsp flour
- 2 eggs
- 1/2 cup heavy cream
- 2 tsp salt
- pinch of nutmeg, optional
- caraway seed, to taste
1. 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.
2. 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.
3. 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 9×9 square or about 9×10 rectangular dish).
1. 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.
2. 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.
Assemble the filling only after you have rolled out the dough and are ready to place it inside the baking dish.
3. Preheat oven to 390 – 400 F.
4. 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).
5. 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.
6. 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.
*Alternatively use store-bought pizza dough or pie crust. Make sure you have enough to cover a 9 to 10 inch round dish or 9×9 or 9×10 square or rectangular dish (with plenty to fold up the sides of either one).
**If you skip it for a vegetarian version (popular in many areas of Germany) you do not have to increase the amount of onion. Simply omit the bacon.
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