I stumbled upon the recipe of Swabian onion pie a few months ago when I was searching for traditional recipes, which would be worth showing you. I have found a treasure if I may say so. This onion pie is a delicious, flavorful pastry that consists of a soft buttery crust and a rich onion-bacon-sour cream filling, and I’m sure I’m going to bake it again. The original recipe is accessible on the website of Hungarian-Germans in Piliscsaba.
For the dough:
- 250 g (~2 cups) flour
- 150 g (~2/3 cup) cold butter
- 1 egg
- 60 g (~2 oz) sour cream
- 1 tsp salt
For the filling:
- 60 g (~4 tbsp) butter
- 600 g (~1 1/3 lbs) onions, chopped (this is net weight after peeling)
- 100 g (~3 1/2 oz) smoked pork fat or bacon, chopped
- 2 eggs
- 250 g (~1/2 lb) sour cream
- 1/2 tsp ground caraway seeds
- salt and pepper to taste
In a frying pan cook the smoked pork fat pieces or bacon pieces until golden brown and crispy.
Meanwhile in a separate pan heat butter, add chopped onions and slowly sauté while stirring frequently. Once the bacon is done, stir in the onions and cook until they look like this:
Set aside and let the sautéed onions cool.
Rub butter into the flour, then add egg, sour cream and salt, and knead the dough until it is smooth. Wrap and put it in the fridge for 30 minutes.
Grease a baking pan and preheat the oven to 220°C / 428°F. (I baked the onion pie in a 30×30 cm / 12×12 inch baking pan, so it was quite thin; feel free to use a smaller pan, in this case the crust will be thicker and the baking time may be a bit longer.)
On a floured surface roll out the dough into a rectangle, transfer into the prepared pan and spread onions on the dough evenly. In a small bowl combine eggs, sour cream, ground caraway seeds, salt and pepper, and cover the onions with this mixture. Bake for 25-30 minutes or until golden brown.