Zwiebelkuchen (Onion Pie)
Young fermenting wine is a delicacy available in wine regions for a limited time just after grape harvest. This federweisser is traditionally paired with zwiebelkuchen, an onion and bacon pie. Since federweisser is not readily available here, enjoy this savoury pie with any SummerGate wine.
2 ¾ cups (680 ml) flour
1 Tbsp (15 ml) salt
¼ cup (62 ml) butter
2 tbsp (30 ml) yeast
¾ cup (175 ml) warm milk
3 large onions, chopped
1/2 lb or 250 g bacon
¾ cup (175ml) sour cream
Salt and pepper to taste
1 ½ tsp (7 ml) caraway seed (or oregano)
Mix flour and salt in a bowl; shred butter into flour and add egg. Stir.
Mix yeast and milk gently, add to flour. Stir, then turn out and knead a few minutes until smooth. Let rise 1 hr. Punch down then let rest another 20 min.
While dough is rising, fry onions and bacon together, let cool.
Mix sour cream, eggs, salt, pepper, and caraway seed. Add onions and bacon, stir.
Press dough out with fingers or roll out to fit into 11×16 pan. Spread mixture over.
Bake at 375 degrees F for 35-40 minutes.