German Zwiebelkuchen (Onion Pie)

German Zwiebelkuchen (Onion Pie) takes roughly 2 hours from beginning to end. This recipe serves 12 and costs 94 cents per serving. One serving contains 220 calories, 6g of protein, and 12g of fat. It is brought to you by Allrecipes. 179 people found this recipe to be yummy and satisfying. A mixture of flour, caraway seed, onions, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of European cuisine. With a spoonacular score of 39%, this dish is not so outstanding. Similar recipes are German Zwiebelkuchen (Onion Pie), Zwiebelkuchen (Onion Cake), and Sunday Brunch: Zwiebelkuchen.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 slices bacon

1/2 teaspoon caraway seed

4 egg

2 tablespoons all-purpose flour

6 pounds onions, sliced

1/2 teaspoon salt

1 (16 ounce) container sour cream

Equipment:

oven

frying pan

mixing bowl

Cooking instruction summary:

Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan. Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well. Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.

2. Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

4. Drain, chop and add to onion; mix well.

5. Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture.

6. Add flour to thicken mixture (onions will create a lot of water), then add salt.

7. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.

8. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.


Nutrition Information:

Quickview
220k Calories
6g Protein
12g Total Fat
23g Carbs
3% Health Score
Limit These
Calories
220k
11%

Fat
12g
18%

  Saturated Fat
5g
37%

Carbohydrates
23g
8%

  Sugar
10g
12%

Cholesterol
79mg
26%

Sodium
205mg
9%

Get Enough Of These
Protein
6g
12%

Vitamin C
17mg
21%

Vitamin B6
0.34mg
17%

Fiber
3g
16%

Manganese
0.31mg
16%

Phosphorus
150mg
15%

Folate
54µg
14%

Selenium
8µg
12%

Vitamin B2
0.21mg
12%

Potassium
421mg
12%

Calcium
103mg
10%

Vitamin B1
0.15mg
10%

Magnesium
29mg
7%

Vitamin B5
0.68mg
7%

Vitamin A
322IU
6%

Copper
0.11mg
6%

Zinc
0.82mg
5%

Iron
0.9mg
5%

Vitamin B12
0.27µg
5%

Vitamin B3
0.69mg
3%

Vitamin D
0.47µg
3%

Vitamin E
0.4mg
3%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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