Zwiebelkuchen (German onion pie)

Step 1/5

• ½ tbsp fresh yeast
• ½ tbsp water (lukewarm)
• ¼ tsp maple syrup
• 12½ g butter (soft)
• 65 g rye flour
• 20 g fresh sourdough starter
• ¼ tbsp salt
• 37½ ml milk
• flour (for dusting)

• 1 bowl
• 1 whisk
• 1 stand mixer with dough hook
• plastic wrap
• 1 bowl (small)

Break fresh yeast into a bowl with lukewarm water. Add maple syrup and whisk to combine. Let rest for 5 min, or until bubbles form. Melt butter. In a stand mixer, add rye flour, fresh sourdough starter, butter, salt, milk, and yeast-syrup mixture. Knead until a smooth dough forms. Dust with some flour to prevent sticking, then form into a ball. Cover the dough and let it rise in a warm place for about 1 hour.

Step 2/5

• 1¼ onions
• vegetable oil (for greasing)
• flour (for dusting)

• 1 cutting board
• 1 knife
• 1 frying pan
• 1 cooking spoon

Thinly slice onions. In a frying pan with vegetable oil, add onion and fry for approx. 15 min. over medium heat, or until translucent. Sprinkle with flour and fry for 1 min. more. Remove from heat and let cool.

Step 3/5

• ½ eggs
• 37½ ml heavy cream
• 25 g sour cream
• ¼ tsp ground caraway
• salt
• pepper

• 1 bowl (large)

In a mixing bowl, whisk eggs with cream, sour cream, salt, caraway and pepper.

Step 4/5

• flour (for dusting)
• vegetable oil (for greasing)

• 1 oven
• 1 rolling pin
• 1 springform pan (10 in.)

Preheat the oven to 200ºC/400ºF. On a floured surface, roll out the dough into a circle larger than your pan, and transfer it to the greased springform pan. Let it rise again for approx. 30 min.

Step 5/5

Press the dough to flatten the bottom and layer with onions. Cover with egg and cream mixture. Transfer to the oven and bake at 200ºC/400ºF for 35 – 40 min. Let cool completely before slicing. Enjoy!

Enjoy your meal!