Savory onion pie
A simple onion pie with sour cream and bacon is a must-try. This hearty Swabian-style yeast-based pie tastes absolutely fantastic!
Ingredients · Servings For 1 cake
- 250 g plain wheat flour
- dried yeast
- 50 ml water
- 100ml milk
- granulated sugar
- 2 tbsp olive oil
- 1 tsp salt
- 1 kg cibule
- 2 tbsp vegetable oil
- 125 g English bacon
- 200 g sour cream
- 2 eggs
- 100g cheese
- 1 pinch pepper
- 1 pinch of ground sweet paprika
Method · 1 h 25 min
- Grease the springform cake tin with butter and sprinkle with semi-coarse flour.
- For the yeast dough, sift the flour into a bowl, add the dried yeast, lukewarm water, milk and sugar. Start kneading the dough and gradually add the oil and salt. Knead for 10 minutes until the dough is smooth.
- Cover the dough with a towel and let it rise in a warm place for 30 minutes.
- Roll out the dough on a floured work surface and transfer it to the tin. Flatten and create a 4 cm high edge.
- For the onion filling, peel the onion and cut it into thin rings. Heat the oil in a frying pan. Fry the onion rings together with the bacon cubes, place in a bowl and leave to cool.
- Add sour cream, eggs and grated cheese to the cooled onion. Season the mixture and mix everything well. Preheat the oven to 180°C.
- Pour the onion mixture over the prepared dough and bake for 40 minutes. After baking, let the onion cake cool slightly and serve it lukewarm. Photo and recipe taken from Das Kochrezept.
