Boder's on the River's Zwiebelkuchen

Recipe originally printed in the Boder family cookbook.

1 cup all-purpose flour
3/4 teaspoon salt
Dash of sugar
1/4 pound butter, room temperature
2 tablespoons milk
6 slices bacon, cut into small pieces
3 cups chopped onion
2 eggs, beaten
2 egg yolks, beaten
3/4 cup sour cream
1/8 teaspoon ground black pepper
1 teaspoon chopped chives
1/4 teaspoon caraway seeds

Sift the flour, 1/4 teaspoon salt and sugar into a bowl. Cut in the butter. Add the milk, mixing with a fork to moisten flour. Shape into a ball, wrap in plastic and chill 1 hour.

Preheat oven to 350 degrees. Roll the pastry between sheets of wax paper and then fit into a 9-inch pie plate. Prick the crust lightly. Bake in preheated oven 10 minutes or until lightly browned. Cool.

Turn oven heat up to 375 degrees. Fry the bacon until crisp; remove from the pan. Sauté the onion in the bacon fat until soft. Drain off fat. Place the bacon in a bowl and add the eggs, egg yolks, sour cream, 1/2 teaspoon salt, pepper and chives. Beat lightly; add the onions. Pour into baked crust. Sprinkle with caraway seeds. Bake for 30-35 minutes. Cut into wedges and serve.

Note: It is important to brown the onions but not to overcook them. The onion pie is much like a quiche, but because it does not contain a custard, the texture is not the same.


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