Zwiebelkuchen (German Onion Pie

• Meat

  • 5 Diced oz Bacon, raw

• Produce

  • 1 Onion

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/8 grated tsp Nutmeg
  • 1/8 tsp Pepper
  • 1/8 tsp Salt
  • 1/8 tsp Sugar
  • 1 Yeast packet, Instant dry

• Dairy

  • 2 1/2 oz Butter
  • 2 cups Creme fraiche
  • 1 lukewarm cup Milk

Found on jonas.cucumbertown.com

Description

Ingredients

• Instant dry yeastPacket 1
• Milk, lukewarm1 Cup
• All Purpose Flour3 Cups
• Butter2.5 Ounces
• Egg1
• Salt1/8 Teaspoon
• Sugar1/8 Teaspoon
• Onion, peeled and th2 Pounds
• Raw Bacon, Diced5 Ounces
• Creme Fraîche2 Cups
• Eggs4
• Pepper1/8 Teaspoon
• Nutmeg, grated1/8 Teaspoon

Directions

• Dissolve the yeast in the lukewarm milk with the sugar and a dash of the flour.
• Stir, cover, and keep in a warm place for 10 minutes.
• Add the rest of the dough ingredients, mix (by hand or stand mixer) until a ball forms.
• Cover and keep in a warm place until the dough rises.
• In the meantime preheat the oven to 425°F and sautee the onions with the bacon in a large skillet until translucent but not brown.
• While sauteeing the onions mix the Eggs, Creme Fraîche, freshly grated Nutmeg, and pepper together with a whisk until smooth and well combined.
• Roll the dough out and place into a roasting pan. Give it about a 1 inch "lip".
• Add the onion and bacon mixture on top of the dough.
• Pour the Creme Fraîche mixture over the onions and smooth out.
• Bake for 30 to 40 minutes until dough is firm and top is golden brown.