Zwiebelkuchen (German Onion Pie)

Common around Germany and the Alsace wherever wine is grown, this Onion Pie is a very welcome addition to any winter dinner. Enjoy warm, fresh from the oven, or days later with a glass of wine.
Zwiebelkuchen (German Onion Pie)
Common around Germany and the Alsace wherever wine is grown, this Onion Pie is a very welcome addition to any winter dinner. Enjoy warm, fresh from the oven, or days later with a glass of wine.
Steps
- 1
Dissolve the yeast in the lukewarm milk with the sugar and a dash of the flour.
- 2
Stir, cover, and keep in a warm place for 10 minutes.
- 3
Add the rest of the dough ingredients, mix (by hand or stand mixer) until a ball forms.
- 4
Cover and keep in a warm place until the dough rises.
- 5
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.
- 6
While sauteeing the onions mix the Eggs, Creme Fraîche, freshly grated Nutmeg, and pepper together with a whisk until smooth and well combined.
- 7
Roll the dough out and place into a roasting pan. Give it about a 1 inch "lip".
- 8
Add the onion and bacon mixture on top of the dough.
- 9
Pour the Creme Fraîche mixture over the onions and smooth out.
- 10
Bake for 30 to 40 minutes until dough is firm and top is golden brown.
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