Jumat, 23 Oktober 2015
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| Anton's Zwiebelkuchen (Anton's Onion Pie) |
"This is a conventional dish for the fall when there's new wine, but I eat onion pie all yr round."
Ingredients :
- Dough:
- 4 cups all-motive flour
- 1 teaspoon salt
- 1 (.25 ounce) bundle active dry yeast
- 2 tablespoons olive oil
- 1 cup lukewarm water
- Filling:
- 1/4 cup butter
- 2 1/4 kilos onions, reduce into skinny rings
- 1 teaspoon salt
- 2 cups bitter cream
- 1 cup milk
- 4 eggs
- ground black pepper to taste
- 1 pinch caraway seeds, or to taste
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- Mix flour, 1 teaspoon salt, and yeast in a massive bowl. Stir in olive oil and approximately three/four cup water till aggregate comes together in a ball of dough. Turn dough out on a gently floured floor. Gradually add closing 1/four cup water even as kneading dough; maintain kneading until clean and elastic, about 10 mins.
- Place dough in a huge gently-oiled bowl and turn to coat. Cover with a towel and allow rise in a warm location , about half-hour.
- Melt butter in a large skillet over medium heat. Cook and stir onions and 1 teaspoon salt until soft and translucent, about 30 minutes; stir frequently so onions do not brown. Remove from heat and permit to cool.
- Preheat oven to 375 tiers F (a hundred ninety stages C). Grease a baking sheet.
- Roll dough out on a floured floor to create a thin crust; transfer dough to prepared baking sheet. Poke numerous holes within the dough with a fork and roll edges up barely to create a rim.
- Spread cooled onions over crust. Whisk bitter cream, milk, eggs, and floor black pepper in a bowl; pour over onions. Sprinkle with caraway seeds.
- Bake in preheated oven until golden brown and eggs are set, 30 to 45 minutes. Serve heat.
Notes :
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