Zwiebelkuchen

Ingredients

• 2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 3/4 cup warm water
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 4 oz bacon, diced
• 4 large onions, thinly sliced
• 1 1/2 cups sour cream
• 2 eggs
• 2 tbsp all-purpose flour
• 1 tsp caraway seeds
• 1 tsp salt
• Black pepper to taste

Before you cook

• Stir the yeast into the warm water and let it sit for 10 minutes until foamy.
• Slice the onions thinly.
• Dice the bacon.

Steps

1. Mix the flour, salt, oil, and the foamy yeast mixture into a soft dough, then knead for 5 minutes until smooth.
2. Cover the dough and let it rise in a warm place for 45 minutes until doubled.
3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
4. Add the sliced onions to the same skillet and cook over medium-low heat, stirring often, for 30 minutes until soft and lightly caramelized.
5. Remove the onion mixture from the heat and let it cool slightly.
6. Preheat the oven to 400°F.
7. Whisk the sour cream, eggs, flour, caraway seeds, and salt together until smooth.
8. Stir the cooled onion and bacon mixture into the sour cream custard.
9. Roll the risen dough out and press it into a greased 9-inch tart pan or onto a baking sheet, building up a small edge.
10. Pour the onion custard evenly over the dough.
11. Bake for 30 to 35 minutes until the custard is set and the edges of the dough are golden.
12. Let cool for 10 minutes before slicing, and season with black pepper to serve.