ZWIEBELKUCHEN
Dough:
4 cups all purpose flour
3 egg yolks
¼ cup shortening
pinch of salt
a couple pinches of sugar
½ cup lukewarm water
1 oz. fresh yeast
Filling:
4 slices of bacon, diced
2 lb. Diced onion
5 eggs
1 cup sour cream
pinch of salt
caraway seeds to taste
To prepare the dough: leave all ingredients out, letting them reach room
temperature. Put the flour into a mixing bowl and make a well in the center. Mix the yeast
with a pinch of sugar and the water and a bit of the flour. Pour into the well and lightly
cover with the flour. Cover and leave to rise. Beat the yolks with a pinch of sugar until
thick. Beat into the shortening, add a pinch of salt and pour into the flour. Work to a
dough and knead until bubbles form. Roll it out finger-thick and line a baking pan. Press
the dough edges up to a height of about ¾ inches. Let the dough rise again.
For the filling: Fry the bacon until crisp, take out 2 tablespoons and
put aside. Fry the onions in the bacon fat, let them soften but not brown. Cool slightly
then spread them over the dough. Beat the eggs with the sour cream, add a pinch of salt
and pour the mixture over the onions, sprinkle with remaining fried bacon and caraway
seeds. Bake in a hot oven until the filling is set and the pastry a golden brown, about 30
minutes.