German onion and bacon pie
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Ingredients
- 1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 2tablespoons butter
- 2 1/4pounds yellow onions, finely diced
- 5slices thick cut bacon, finely chopped
- 1 1/2cups full fat sour cream
- 4large eggs
- 2tablespoons Gold Medal™ unbleached all-purpose flour
- 2teaspoons salt
- 1teaspoon caraway seeds plus more for sprinkling
Steps
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Gather up the ingredients. Grease a 9-inch springform. Preheat the oven to 400°F.
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In a Dutch oven or heavy skillet over medium-high heat fry the bacon until crispy.
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Add the onions and butter and cook them for about 25-30 minutes until light golden brown. Remove from heat and let the mixture cool.
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Combine all remaining filling ingredients in a medium bowl and stir well to combine.
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On a lightly floured surface, gently roll out one of the refrigerated pie crusts just enough to extend it by an inch or so in diameter. Lay the pie crust into the springform, lightly pressing it do the bottom and sides, leaving about an inch border from the top of the pan.
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Add the onion mixture to the filling mixture and stir until combined. Pour the filling into the springform and sprinkle a few caraway seeds on top.
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Bake for 50-55 minutes or until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the center. Best served warm. Also excellent reheated the next day.
