Onion Pie with Young Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500g flour
- 1 point yeast (dry yeast)
- 2 egg (s)
- 60 g mararine
- 1 tablespoon vinegar
- 1 teaspoon, leveled salt
- 0.38 liters water
For covering:
- 1 ½ kg onion (s)
- 500 g bacon, ext.
- 4 egg (s)
- some caraway seeds, ground
- some salt and pepper
- 1 cup whipped cream, (200g)
Print Recipe
Pin Recipe Instructions
- Mix the flour and yeast well. Add margarine, eggs, vinegar, salt and water and knead with the dough hook. Cover and let the dough rise in a warm place (approx. 30 minutes).
- In the meantime, peel the onions and cut into rings. Dice the bacon and leave it in a pan (but only light yellow).
- Take the bacon cubes out of the pan and fry the onions in the fat until they are golden yellow. Then let it cool down.
- Knead the dough again vigorously and distribute it on a greased baking sheet, keep warm and let rise.
- Then distribute the slightly cooled onions evenly on the dough and sprinkle the bacon cubes on top.
- Mix the eggs, cream, caraway seeds, pepper, and salt and add to the dough as well.
- Bake in the preheated oven at E 200 ° or G setting 3 for approx. 30 - 40 minutes.
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