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.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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