- 1.1 lb. all purpose flour
- 1 pkg. dry yeast
- 10.2 oz of lukewarm milk
- 1 teaspoon salt (for dough)
- 1 teaspoon salt (for filling)
- 2-1/4 Tablespoons Butter Olive Oil
- 2-1/2 lbs sweet onions cut into strips
- 1/2 lb. smoked bacon, cut into small dice
- 3 extra large eggs
- 1-1/2 teaspoons caraway seeds
- 1 cup sour cream
- Preheat the oven to 375 F.
- Make a smooth dough of the sifted flour, yeast, salt, milk, and the Butter Olive Oil. If the dough is too dry, carefully add a bit more of the milk. With your hands, work the dough and then cover, letting it rise for about 2 hours.
- Fry the bacon until it is almost fully cooked. Don't remove the fat. Add the onions and fry them until they look translucent. Take the frying pan off the burner and let the bacon and onions cool.
- Line a large baking sheet (about 11 x 17) with parchment paper. On a flat surface, roll out the dough until it is approximately 11 x 17 inches. The dough will be dry. Place the rolled dough on the baking sheet and let it rise for about another 20 minutes.
- While the dough is rising, mix the eggs with the sour cream, salt and caraways seeds in a bowl. Add the bacon and onions and mix thoroughly.
- When the dough has risen the 20 minutes, spread the onion mixture evenly on top of the dough.
- Place the onion tart one rack below the top rack in the oven and bake for 30-35 minutes.
- Serve the Zwiebelkuchen with a delicious green salad and dinner's ready.