Zwiebelkuchen

Ingredients

Caraway seeds

1 teaspoon

Eggs

2 large

Heavy cream

1 cup

Bacon

6 ounces, diced

Onions

4 medium, thinly sliced

Butter

2 tablespoons, melted

Salt

1 teaspoon

All-purpose flour

3 cups

Warm water

1 cup

Sugar

1 teaspoon

Yeast

2 teaspoons active dry yeast

Instructions

1. In a small bowl, dissolve the yeast and sugar in the warm water. Allow it to stand until foamy, about 10 minutes.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the melted butter. Mix until a dough begins to form, then knead on a floured surface until smooth and elastic, about 5-7 minutes.
3. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
4. Preheat your oven to 375°F (190°C). Once the dough has risen, roll it out on a floured surface and press it into a greased pie dish, ensuring the edges are even.
5. In a large skillet, cook the diced bacon over medium heat until crispy. Add the sliced onions and cook until softened and slightly caramelized, about 10-15 minutes. Remove from heat and allow to cool slightly.
6. In a separate bowl, whisk together the heavy cream, eggs, caraway seeds, and a pinch of salt. Stir in the cooled onion and bacon mixture.
7. Pour the onion and bacon custard mixture evenly over the prepared crust in the pie dish.
8. Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. Allow to cool slightly before slicing and serving.